Beetroot was offered to Apollo in his temple at Delphi, where it was reckoned to be worth its own weight in silver! The Romans began to cultivate it in earnest, and early recipes included cooking it with honey and wine. Apicius, the renowned Roman gourmet, included beetroot in recipes for broths and even recommended making it into a salad with a dressing of mustard, oil and vinegar in his book ‘The Art of Cooking’. In early times, the medicinal properties of the root were more important than its eating qualities and it was used to treat a range of ailments including fevers, constipation, wounds and various skin problems. At that time, the roots were long and thin like a carrot. The rounded root shape that we are familiar with today was not developed until the sixteenth century and became widely popular in Central and Eastern Europe 200 years later. Many classic beetroot dishes originated in this region including the famous beetroot soup, known as borscht.
Boil the beets for 40 minutes.
Then clean beets from the skin.
And shred the beets on the large grater.
Shred the garlic on the small grater.
Mix beets and garlic, add a little salt and stir well.
Add the mayonnaise and mix again.
Enjoy beets and garlic salad recipe!