Beets from The Vegetable Grower's Guide
Don't let the girl pare these esculents all over as she does turnips. Don't let her cut off the tops and roots with a careless knife. Tell her to wash them clean, but not to draw blood with even so much as a scratch. And when they are boiling don't let her thrust her fork into them promiscuously to see if they are done; tell her to make her trials on one beet in particular. So shall you garnish your table with a dish beautifully colored as well as toothsome. Peel after boiling, cut into slices, sprinkle with salt and pepper and put on a little piece of butter.
Recipe for "Beets" in Oneida Community Cooking (1873)