Roman Beets & Chicken

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Marcus Terentius Varro (116 – 27 BC), a Roman scholar, recorded this recipe for Beets with Chicken. It tastes pretty good, but be prepared, as the chicken comes out beet colored:

10 small beets
1/4 cup mead or sweet white wine
1 tablespoon olive oil
1/2 lb cooked chicken pieces

Wash and peel whole, small beets and put them into a saucepan. Add mead or sweet wine, olive oil, and enough water to cover. Bring to a boil, add chicken pieces, and cook until done.

 

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