The 1901 Cookbook Archive
No. 2564 — Beetroot with Provençal Dressing
English historical translation of Molokhovets recipe No. 2564 from the 1901 Russian cookbook, retaining original methods and measures.
Bake or boil good red beetroots until tender; the source also describes boiling them in cold water with the lid off. Remove, cool, peel and slice.
Place the slices in a salad bowl, add salt, pepper, Provençal (olive) oil, vinegar and chopped herbs, then toss together.
Original source: Read Russian recipe No. 2564. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.