Beet and Apple Salad

Ingredients

• 2 good-sized apples
• 1 cup of chopped beets
• 2 tablespoons of oil
• salt, pepper and vinegar

Method

1. 1

   Wash the beets and boil in unsalted water until tender.

2. 2

   Drain and slice, sprinkling over them salt, pepper and vinegar.

3. 3

   Place aside until cold.

4. 4

   Pare apples, or enough when chopped to make 2 cups of pulp.

5. 5

   Chop in a separate bowl beets enough to make 1 cup.

6. 6

   Mix the two together with oil, garnish with hard-boiled eggs, and serve.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 304. The excerpt below is the record exactly as published.

BEET AND APPLE SALAD.— Wash the beets and boil in unsalted water until tender. Drain and slice, sprinkling over them salt, pepper and vinegar. Place aside until cold. Pare 2 good- sized apples, or enough when chopped to make 2 cups of pulp. Chop in a separate howl beets enough to make 1 cup. Mix the two together with 2 tablespoons of oil

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