SC - summer feast

[ChannonM at aol.com]

I'm sorry that I missed this email, I don't know how but I skipped it. The 
recipe is for beet roots and it originates from  Apicius. Here is some 
background and the recipe;
The recipe I chose to create  is based on two recipes from Apicius: this is 
from Flower's & Rosenbaums edition.

Book III Section II-4
Beetroot, another method, from Varro. Varro writes:” Take beetroot, rub clean 
and cook in mulsum with a little salt and oil, or boil in water and oil with 
salt; make a broth, and drink it. It is even better if a chicken has been 
cooked in it first.”
and
Section XI-2
Boiled beets, another method- They are good served with a dressing of 
mustard, al little oil and vinegar.
I chose to preserve the beets using a modern pickling method in order to take 
advantage of the early preparation and  availability of fresh beets at a good 
price. To make the recipe without canning, simply leave out the last step.
Some  variation  was used in the recipe presented, for example ; honey was 
used in place of mulsum in the preserving process. Honey is one of the chief 
ingredients in mulsum according to Flower & Rosenbaum.  
Adapted Recipe
My recipe is based on the ingredients of the Apicius recipes and the pickling 
recipes  that my grandmother used. 
1 ½ lbs fresh beets
1 ½ cups white vinegar
½ cup water
½ cup honey
1 TB mustard seed

Boil the beets until the skins begin to fall off. Rinse and remove skins. 
Chop into quarters or leave whole if small enough.
Combine remaining ingredients and boil for 5 minutes. Add beets and heat 
through. In prepared canning jars spoon beets to shoulder of the jar, pour 
over juice to within ¼ inch of  lip and seal. 
Makes 2-3 pints
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