The 1901 Cookbook Archive
No. 1357 — Beetroot Salad with Provençal Dressing
English historical translation of Molokhovets recipe No. 1357 from the 1901 Russian cookbook, retaining original methods and measures.
Bake or boil the best red beetroots until tender, using cold water in an uncovered pot if boiling.
Cool, peel and slice, place in a salad bowl and toss with salt, pepper, olive oil, vinegar and chopped herbs.
Original source: Read Russian recipe No. 1357. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.