BEET-ROOT SALAD
In boiling beet-roots be careful not to break them, or else they will bleed and lose their color. When the beet-root is boiled and cold, peel it, and cut it into thin slices. It can be dressed with oil and vinegar, or vinegar only, adding pepper and salt. Some persons dress beet-root with a salad-dressing in which cream is used instead of oil; but never use cream and oil. To mix cream and oil is like mixing bacon with butter.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
