[Sca-cooks] Honey-Roasted Beets

[Phil Troy / G. Tacitus Adamantius]

On Sep 3, 2006, at 11:50 AM, Tom Vincent wrote:

> Usually aren't too many beet recipes that could be served at a  
> feast...I
> came upon this one and thought I'd share it. - Duriel

Cool! There are some period options, though: off the top of my head,  
the ember-roasted root vegetable recipe in Platina can be made with  
beets and is bleeping awesome, the German versions of the English and  
French compost recipe marinade are recommended for beets or  
cucumbers, and the Marx Rumpoldt beet-horseradish relish is great  
stuff, too. Also a couple of beet tarts, IIRC (although it is unclear  
to me whether beet tops or roots are intended).

Depending on what you're trying to achieve, I'd be leery of the  
periodicity of most oven-roasted vegetable recipes: a wood-fired oven  
generally had a pretty standardized order for baking different things  
at different temperatures as the oven cools from its original firing,  
and I'd expect roots to be slowly baked in the ashes on the hearth  
(which the Platina recipe clearly describes, as I recall). And, of  
course, doing it today, baking them in a modern oven makes sense, but  
we do have some obviously period options that are really excellent, too.

Adamantius