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.