Best Sir Jamess Beetroot Salad Recipes

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SIR JAMES'S BEETROOT SALAD



Sir James's Beetroot Salad image

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

2 beets, cooked
2 egg yolks, raw
1/4 teaspoon prepared mustard, English
1/4 pint olive oil
3/4 tablespoon chili vinegar
3/4 tablespoon tarragon vinegar
1/4 pint whipped cream
salt
pepper

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



Beetroot Salad image

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

1 (810 g) can baby beets, chilled
200 ml sour cream
1 tablespoon prepared horseradish
1 tablespoon water
1 tablespoon chives, snipped

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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