Beets

Des Betteraves

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About
We have in New Orleans two crops of Beets, the Winter Beet and the Summer Beet. Summer Beets require less time to boil than the Winter. Good judgment must always be the guide.
Beets may be kept several days when boiled, and make a beautiful garnish.

The small Winter Beets may be served aux Beurre Maitre d’Hotel, or they may be sauteed in butter or served Sautees a la Creme or a la Bechamel. Beet roots are generally served as a salad or garnish. Always cut off and save the green tops of the Beets. These may be boiled with salt meat, or made into a puree, or used in the famous Creole Gombo aux Herbes.