The beetroot of our kitchen gardens contains a large amount of
cane sugar, mixed with, relatively, an abundant supply of organic
mineral salts. Sugar is extensively manufactured from beetroot on the
Continent. Among the organic salts, that of soda predominates, so that
in a raw state beetroot is an excellent food to remove acidity.
Beetroot is in almost universal use as a form of salad. For this
purpose it is cooked, peeled, cut into slices and then served steeped
in vinegar. In this state it is decidedly indigestible. The vinegar
should be omitted and the cooked beet should be put through a wire
sieve to form a purée. In this form it can be taken freely without
discomfort.
Undoubtedly the best way to serve beetroot as a salad is to first clean
and scrub the uncooked roots, then scrape them with a cobbler’s knife,
which should have a saw-edge made by sharpening it upon a piece of
sandpaper. A plateful of fine beetroot shavings is thus obtained which
are very light and digestible. They contain also the full available
amount of the mineral salts in the roots. Scraped beetroot, mixed with
lemon juice, makes an excellent dressing for green salads. It can also
be used to give colouring to salads or to drinks.
Beetroot Juice.
The juice from beetroots can be extracted by means of the Enterprise
Press, or it can be had by finely grating and then extracting the juice
under pressure. 1 ounce of juice can be obtained from about 2 ounces of
the freshly pulled roots.
Decoction of Beetroot.
Take 1 large fresh beetroot, scrub, clean and chop it up into pieces,
add 1 quart of water, boil until the goodness has been fully extracted,
then strain and serve.