1986—Salads de Betterave (Beetroot Salad)

Beetroot is really the accompaniment of compound and simple salads, and it is always best to cook it in the oven. If it be prepared specially as a salad, cut it into a julienne or into thin roundels; flavour it with onions, first baked in cinders and then finely chopped, and season it with mustard sauce or with oil, according to fancy. Always add some chopped herbs.