Sir Jamess Beetroot Salad Recipes
SIR JAMES'S BEETROOT SALAD
From Theodora Fitzgibbon, The Art of British Cooking. Sir James is Sir James Elphinstone, and the recipe seems to be from 1880. Submitted for Zaar World Tour 6 Great Britain. Prep time is a guess - I never cared to pay attention to it! The beets should be large beets.
Provided by Mia in Germany
Categories European
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- To make the sauce, beat the egg yolks well in a basin, then add the mustard, pepper and salt.
- The drop by drop add the olive oil and the vinegars, beating well with a fork or whisk as for a mayonnaise.
- When the mayonnaise has "taken", add the whipped cream. Keep cold.
- Just before serving slice the beetroot and cover with the sauce, poured over the salad not mixed inches.
- Theodora Fitzgibbon notes: Sir James remarks: "A spendthrift for oil, a miser for vinegar, and a lunatic to mix it!" Nowadays, of course, a good mechanical mixer may be used in place of the lunatic.
Nutrition Facts : Calories 293.8, Fat 30.8, SaturatedFat 5.5, Cholesterol 88.7, Sodium 36.8, Carbohydrate 3.7, Fiber 0.5, Sugar 2.6, Protein 1.9
BEETROOT SALAD
This very simple salad adds a wonderful colour to a buffet table and tastes great (really they do) too. I make this for work functions, and once someone tastes it, it always goes fast!
Provided by JustJanS
Categories Vegetable
Time 5m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Drain, wash and drain the beetroot.
- Cut each in half.
- Mix the remaining ingredients together and mix through the beets gently and thouroughly.
Nutrition Facts : Calories 340.3, Fat 17.3, SaturatedFat 9.8, Cholesterol 43.7, Sodium 406.9, Carbohydrate 42, Fiber 11.6, Sugar 30.9, Protein 8.4
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