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Beets Dressed With Garlic

Watch our historic foodways staff cook this recipe, then try it at home

Beets are a versatile root vegetable. These are simmered in sauce, along with scallions and garlic, for a tender side dish.

18th Century

Boil, or do them in an oven. To fricasee them, put them into a stew-pan with some butter, parsley, scallions, shred a little garlic, and some flour, vinegar to your taste, salt and pepper, and let them boil a quarter of an hour.

— Menon, “The French Family Cookbook”

21st Century


  • 3-5 fresh whole beets
  • 1 stick or 8 tbsp butter
  • 1 tbsp flour
  • 1 tsp. parsley, minced
  • 1 scallion, minced
  • cloves garlic, minced
  • 1 tsp. white wine vinegar
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 lemon


  1. Boil beets until fork tender. When they are cool enough to handle, take a paring knife and scape the skin off. The skin should easily come off. Then cut them into round slices. Set aside.
  2. For the sauce, take a medium saucepan and melt the butter on a low heat. Once melted, whisk four into butter. Then stir in the parsley, scallions, garlic, vinegar, salt and pepper.
  3. Add beets to sauce. Thoroughly coat the beet slices as you stir.
  4. Let simmer on medium heat for ten minutes or until sauce becomes thick. Garnish with sliced lemons.

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Historic Foodways