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Beetroot in Sauce

Beetroot cooked until soft, sliced, and simmered in white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Beetroot and sauce work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 374 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Beetroot in Sauce

Ingredients

Directions

Cook the beetroots

  1. Wash the beetroots without cutting them.

  2. Place them in cold water and boil until soft when pressed, about 1 to 2 hours depending on size.

  3. Remove the beetroots, peel, and slice them.

Make and serve

  1. Prepare the white sauce as directed in another recipe.

  2. Add the sliced beetroot to the sauce and simmer for about 30 minutes.

  3. Serve the beets with the sauce poured over them.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beetroot + saucetop 21% of all pairs
    Smell alikemoderate
    Cooked together374 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beetroots
Provide the main body, sweet earthy flavour and colour of the dish.
White sauce
Adds moisture and a creamy coating that carries the beetroot flavour.

The step that matters

Boiling the beetroots until soft. Beetroots must be cooked through until a knife or pressure gives easily; undercooked beets stay firm and tough. Cooking them whole without cutting keeps their colour and sugars from leaching out into the water, so they taste sweeter and stay vivid.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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