Beetroot, classic cooking method

If you buy beetroot with the leaves still on, trim the leaves a few centimetres above the tuber to prevent damage and minimise "bleeding" during cooking. Beetroot is often cooked with a dash of vinegar to ensure it retains its colour but you can, of course, steam it. Do not pierce beetroots to check whether they are done but, instead, feel whether the skins are starting to become loose. Once boiled, allow beetroots to cool slightly and remove the skins.

Beetroot has become very popular in recent years although it has, of course, been cooked and eaten for centuries. We have therefore included a real classic recipe taken from the cookbook of the Amsterdam Home Economics school.

Original recipe in Old Dutch from the Cookbook of the Amsterdam Home Economics school (around 1900).

Makes 250g.

Beetroot, classic cooking method

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!



large or 6 small




butter or margarine






small onions






sago, starch product

Preparation method

  • Clean the beetroots thoroughly in lukewarm water.
  • Cook in plenty of boiling water until the skins can easily be peeled off (3 to 4 hours in the winter, 2 to 2.5 hours in the summer).
  • Drain in a colander, remove the skins and cut them into thin slices or cubes. 
  • Peel, wash and then finely chop the onions and cook them in a minimum amount of water (15 minutes).
  • Thicken the moisture with sago that has been prepared, add the butter, vinegar, cloves and beetroots and stew for another 20 to 30 minutes.

Serving suggestions

  • Use in a composition with components of duck, onion, and celeriac.
  • Use in a composition with components of crab, spinach, and potato.
  • Use in a composition with components of fennel, lentil, and pumkin.

Previous page