Beet Salad

Ingredients

• Bake the beets until tender
• shred a white cabbage finely
• use lettuce leaves to line the salad bowl
• sprinkle well with salt

Method

1. 1

   Bake the beets until tender, remove the skins and place them in the ice box to chill.

2. 2

   Shred a white cabbage finely and sprinkle well with salt and use lettuce leaves to line the salad bowl.

3. 3

   Slice the beets, place them on the lettuce, spread with a layer of cabbage, garnish with sliced beets cut in points and dress with mayonnaise or boiled dressing.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 17. The excerpt below is the record exactly as published.

BEET SALAD— Bake the beets until tender, remove the skins and place them in the ice box to chill. Shred a white cab- bage finely and sprinkle well with salt and use lettuce leaves to line the salad bowl

Cook this with the app: pantry check, scaling, and the assistant.