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Beetroot Steaks

Erken's beetroot steaks from 1914: 6 large beets boiled whole (unpeeled and unpierced so they don't "bleed out"), skinned, cut into ½ cm slices, briefly steeped in vinegar, dredged in flour, salt and pepper, fried in butter and served with nicely browned onion on top.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 380 (falt i det fri)

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About the dish

Beets were one of the most important winter root vegetables. On the same page, Erken points out that beets "bleed out" if you cut or pierce them before boiling, and that they are best if first given a quick boil and then finished in the oven.

How to make it

  1. 1

    Clean the beets

    Brush and wash the beets thoroughly, but do not cut into them, pierce them, or peel or scrape them — that makes them lose their juice and color.

  2. 2

    Boil

    Boil the beets tender in water, or give them a quick boil and finish them in the oven with a little water in the bottom of the dish. Skin them immediately.

  3. 3

    Steep in vinegar

    Cut the beets into slices about ½ cm thick and steep the slices in vinegar for a couple of minutes to give them a stronger flavor.

  4. 4

    Dredge and fry

    Dredge the slices in a mixture of flour, salt, and pepper and fry them in butter on both sides.

  5. 5

    Brown the onion

    Brown the onion slices nicely in butter and lay them over the beet slices. Serve hot.

Changes from the original

Quantities given in modern units; vinegar, flour, salt, pepper, and onion have been quantified with reasonable amounts since the original does not state them. The spelling has been modernized in the steps.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 380) → 1949 (korrekturlest, s. 418)~36% av teksten endretfjernetlagt til
6 store rødbeter eddik mel salt pepper løk lløk 100 gr. smør. Børst og vask røtterne, røttene, men skjær ikke i dem, stik stikk ikke i dem dem, og skræl skrell eller skrap dem ikke, ti da vil de «forbløde» «forblø» sig. Rødbeterne Rødbetene kokes, flaaes, flåes, skjæres i ½ ⅓ cm. tykke skiver; disse lægges legges et par minutter i eddik for at faa å få en sterkere smak, vendes derefter i en blanding av mel, salt og pepper; stekes i smør. Pent brunet brunnet løk lægges legges over rødbetskiverne. rødbetskivene. Til 6 å 8 personer.

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Frequently asked questions

Why should the beets be boiled whole and unpeeled?
Because they "bleed out" if you cut, pierce, or peel them before boiling — the color and juice run out. Brush and wash them, and boil them whole; only peel (skin) them afterward.
How thick should the slices be, and why are they steeped in vinegar?
Cut them into slices about ½ cm thick. They are steeped in vinegar for a couple of minutes to give a stronger flavor, before being dredged in flour, salt, and pepper and fried in butter.
What is served over the beetroot steaks?
Nicely browned onion is laid over the beet slices. 100 g butter is used for the frying.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 380. It serves 4 and takes about 90 minutes in all, mostly boiling time for the beets.

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