Beetroot, (Betterave). - This root, chiefly used cold as a salad by itself, or mixed with other vegetables in salad, is by no means to be despised when served hot with a nice poulette sauce. Beetroot is far better baked than boiled. After having thus cooked it, cut it into slices, season them with pepper, salt, chopped parsley, and cress, and give them a turn or two in a pan with a pat of butter and a few drops of vinegar. Dish up, and pour a poulette sauce over them.

Beetroot leaves can be turned to excellent account either dressed as spinach, for which the tender ones should be chosen, or as cardoons in which case the mid-rib of the tougher leaves should be cut out, and gently stewed in blanc.