While beets have been grown in English gardens for centuries there aren’t many recipes for beets from the Edwardian era–they include the Russian Borscht, pickled beets and beet salad, which uses cooked beets. While we enjoy raw salads today, it was a particular rarity in the Edwardian era. August Escoffier, the Celebrity French Chef of the time, only makes passing reference to salads in his great work The Escoffier. Of the 2,973 recipes in this book, followed by chefs employed by the Britain’s aristocracy, he lists only one simple salad recipe and five dressings. Meanwhile home cooks in the UK were using beets in innovative ways as chocolate cake.