3 medium beets, or... beets
2 cup water
2 medium onions, sliced thinly
2 tbsp eden ume plum vinegar
1/4 cup eden brown rice vinegar
1/2 cup eden olive oil
1 bunch watercress (or more)
Directions
Boil the whole, unpeeled beets in water for 1 hour or until tender.
Drain and cool. Meanwhile, slice the onions into thin crescents.
Boil water and cook onion slices 1 minute, then drain. Place in a
salad bowl. Combine vinegar and oil and pour over onions. Set aside
to marinate. Working with wet hands, peel beets by slipping off their
skin and rinse under cold water. Slice beets and add to onions. Toss
gently and let stand for 30 minutes. Serve on a bed of watercress.
Prep. Time: 15 minutes Cooking Time: 1 hour Yield: 2-3 servings
Annemarie Colbin, The Natural Gourmet
Copyright 1995 Eden Foods, Inc.
Servings: 3 servings
Beets & Onions Vinaigrette Recipe brought to you by Recipe Ideas
Categories: Sauce; Vegetable
The History of Recipes
We can read the history of written recipes way back into ancient history, in fact as far as ancient Egypt, and quite possibly further than that. In practice though, sadly, these ancient cook books were just very simple hieroglyphic instructions for food preparation.
In fact, the most ancient recipe in existence, according to historians is a collection of tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Progressing into Roman times around 25BC a man called Apicius compiled some scripts showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius describes how the roman meals were separated into appetizers, entrees and desserts, something that is very familiar to us today. This early Roman chef recounts how the cooks of Roman times made use of many aromatic flavours, including a few you will know like basil, mint and dill. Later on, we have two books which date from the fourteenth century ; one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the spicy food that appears on menues today, but instead recipes for the types of meals prepared by the cooks of the rich and powerful of the time. Later on in the 1400s, knights returning from the crusades brought us many new spices and herbs from Arab countries, including spices like basil and coriander. These new culinary innovations created a surge in cookery books, some of which are kept safe in private libraries. By the advent of the twentieth century, recipe books were starting to become popular mostly due to more people being able to read, people having increased free time and having more money. The introduction of the TV brought us celebrity TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Beets & Onions Vinaigrette recipe.
