Beetroot Cassolettes

Preparation info

  • 8–9

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 large cooked beetroot vinegar
  • oil seasoning


Cut 8 or so small cassolette shapes from the cooked beetroot, and cover them in vinegar, oil and seasoning. Prepare the filling by cutting the ingredients into thin strips, retaining the egg yolk for garnish. Season with a pinch of salt and pepper, oil and vinegar, and mix with the