How long should the beets bake?

The beets are baked in a hot oven until tender, 1½–2 hours depending on size.

When should the beets be peeled?

They are peeled as soon as they are done baking, while they are hot, and then cut into slices.

What are the beets mixed with?

Coarsely grated horseradish, and over it is poured 1 tablespoon of vinegar mixed with ½ teaspoon sugar and ½ teaspoon caraway.

Is there an alternative to horseradish?

Yes, the recipe from Schønberg Erken's "Stor kokebok" (1914) says that celery instead of horseradish is also good.

Beets (Betteraves)

Erken 1914: beets baked whole in a hot oven for 1½–2 hours, peeled while hot, sliced, and mixed with coarsely grated horseradish and a tablespoon of vinegar seasoned with ½ tsp sugar and ½ tsp caraway. Celery can replace the horseradish.

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

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About the dish

Erken gives the French name "betteraves," as she often does in the vegetable chapter. Oven-baking preserves color and flavor better than boiling, and the dish is served as a cold side salad.

How to make it

1
Bake the beets
Wash the beets without cutting into them and bake them in a hot oven (about 200 °C (390 °F)) until tender, 1½–2 hours depending on size.
2
Peel
Peel the beets as soon as they are done, while they are hot.
3
Mix
Cut the beets into slices and mix them with coarsely grated horseradish.
4
Season
Mix the vinegar with sugar and caraway and pour the mixture over the beets. Celery instead of horseradish is also good.

Changes from the original

The number of beets and amount of horseradish have been quantified; otherwise measurements are converted to modern units. An oven temperature has been added.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 419)~84% of the text changedremovedadded

~~6 stk rødbeter (hele, uskrelte). 2 spiseskjeer pepperrot (grovrevet; selleri kan brukes i stedet). 1 spiseskje eddik. 0,5 ts sukker. 0,5 ts karve. Vask rødbetene uten å skjære i dem og stek dem~~ Rødbeter stekes i varm ovn ~~(ca. 200 °C)~~ til de er møre, ~~1½–2~~ 1 1/2—2 timer ~~etter størrelsen.. Skrell rødbetene straks de er ferdige, mens de er varme.. Skjær rødbetene~~ efter størrelsen; skrelles straks; skjæres i ~~skiver og bland dem med grovrevet pepperrot.. Bland eddik~~ skiver, blandes med grovreven pepperrot, overheldes 1 spiseskje eddik, hvori er blandet 1/2 teskje sukker og ~~karve og hell blandingen over rødbetene.~~ 1/2 teskje karve. — Selleri ~~i stedet~~ isteden for pepperrot er også godt.

Note on Modernised

Antall rødbeter og mengde pepperrot er tallfestet; ellers er mål omregnet til moderne enheter. Ovnstemperatur er lagt til.

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Frequently asked questions

How long should the beets bake?: The beets are baked in a hot oven until tender, 1½–2 hours depending on size.
When should the beets be peeled?: They are peeled as soon as they are done baking, while they are hot, and then cut into slices.
What are the beets mixed with?: Coarsely grated horseradish, and over it is poured 1 tablespoon of vinegar mixed with ½ teaspoon sugar and ½ teaspoon caraway.
Is there an alternative to horseradish?: Yes, the recipe from Schønberg Erken's "Stor kokebok" (1914) says that celery instead of horseradish is also good.

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