Potato and Beetroot Salad

Ingredients

• 4 or 5 cooked potatoes.
• 1 cooked beetroot.
• 1 tea-sp. chopped parsley.
• 1 tea-sp. chopped shallot.
• Salad dressing.

Method

1. 1

   Combine cooked potatoes and beetroot, chop finely.

2. 2

   Add chopped parsley and shallot.

3. 3

   Mix with salad dressing.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 285. The excerpt below is the record exactly as published.

Salad dressing. No. 749. 1 lettuce or endive. 1 tomato or cucumber. 1 dessert-sp. capers. Lemon juice. Break the fish into neat flakes, free from skin and bone, sprinkle it with pepper, salt, lemon juice and the capers slightly chopped. It must be very cold. Line a salad dish with some crisp 657. Haricot Bean Salad (Salade de Haricots Blancs) Cooked haricot beans. I Hard-boiled egg. Chopped parsley. | Salad dressing. No. 748. Have the beans well cooked, but not broken. Dry them well and mix them lightly with the parsley. Arrange neatly on a salad dish, and pour the dressing over them. Garnish with some tiny sprigs of parsley and sections of hard-boiled egg- Notes. — If liked, a little very finely chopped onion may be added, or the dish may be rubbed over with a piece of raw onion or garlic previous to putting in the beans. Tomato, celery, or potato combined with the haricot beans make a very good salad. 658. Lettuce Salad (Salade a la Romaine) Choose young fresh lettuces and use the tender leaves only. Wash and prepare the lettuce as directed on p. 176, break it in small pieces and shake it very dry in a cloth or salad basket. Some authorities say that the lettuce should never be washed ; when taken from one’s own garden and grown in clean surroundings this may be very well, but when bought, it is a very questionable habit. Put the prepared lettuce into a salad bowl and add to it a little chopped parsley, tarragon, and chives, or a few spring onions, or the salad bowl may be rubbed with a clove of garlic. At the moment of serving, mix the salad with some French dressing (Recipe 748). It will require a lot of mixing to blend it thoroughly with the leaves. The salad may then be garnished with a few radishes, or a few nasturtium flowers when in season will make a pretty decoration. 659, Lobster Salad (Salade de Homard) Cooked lobster. Mayonnaise sauce. See No. 753. Cucumber or radish. 1 or 2 lettuces. Hard-boiled egg. Pick all the meat from the lobster, and reserve the coral, the long feelers and the tips of the claw 180 COOKERY FOR EVERY HOUSEHOLD meat. Wash the coral, dry it in a slow oven, Eound and sieve it and then use it for garnishing. ut the remainder of the lobster meat into small pieces and season it with cayenne pepper, salt, and a little lemon juice. Then take a salad dish, line it with a few crisp lettuce leaves, and pile up the lobster in the centre, arranging it in layers with the mayonnaise sauce, and masking the top with a thick layer of the sauce. Sprinkle over a little of the lobster coral, place the heart of the lettuce and a few of the lobster feelers in the centre, and decorate round the sides with some crisp lettuce leaves, some thinly sliced cucumber or radishes, and the pieces of claw meat. Notes. — The decoration for a salad of this kind is very much a matter of taste and may be more or less elaborate according to individual taste. Hard-boiled egg, prepared tomatoes, celery, fillets of anchovies, capers, pickled gherkins, watercress, &c., may either be mixed with the lobster or used as a garnish. Individual salads may be made if preferred, by serving small portions of the lobster and mayonnaise on a nice crisp lettuce leaf and decorating with a little lobster coral and small cress or cucumber. 660, Mixed Salad For this take as great a variety of salad vegetables as you can get, according to the season of the year, and a suitable proportion of each. Such vegetables as finely shred lettuce and en- dive, spring onions thinly sliced, tomatoes peeled and cut in pieces, sliced beetroot, sliced cucumber, shred celery, mustard and cress, radishes, small pieces of cooked carrot and turnip, &c. &c., are suitable. Mix lightly with any of the salad dress- ings, and garnish according to taste. 661. Orange Salad 2 sweet oranges. A little chopped tarra- 1 table-sp. salad oil. gon and chervil. 1 tea-sp. vinegar. Peel the oranges and remove all the white pith. Then divide them in natural sections and take out the seeds. Put the pieces in a salad bowl and mix them with a little chopped tarragon and chervil if obtainable. Now add the oil and vinegar (tarragon or white wine vinegar is best), and mix all lightly together. 662. Orange and Date Salad 2 sweet oranges. J lb. dates. 3 table-sps. salad oil. 1 table-sp. lemon juice. Salt. 1 lettuce. 1 table-sp. chopped wal- nuts. Soak the dates in boiling water for a few minutes, then drain them and wipe them dry. When cold, remove the stones and cut the dates in slices. Take the finest salad oil and pour 3 table- spoonfuls or less over the dates, sprinkle them with a little salt, then add the lemon juice and mix together. Peel the oranges and remove all the white pith ; then cut them in small and very thin slices and take out the seeds. Mix the oranges with the dates and arrange neatly on small lettuce leaves, sprink- ling the chopped nuts over. 663. Oyster Salad (Salade de Huitres) Oysters. Lettuce. Cayenne pepper, salt. A little small cress. Mayonnaise or tartare sauce. Shoes of lemon. Scald the oysters in their own liquor until the edges begin to curl, then drain them (reserving the liquor) and let them become very cold. If large, cut each oyster in two or three pieces with a silver knife and season them with cayenne, salt, and a little lemon juice. When required arrange small portions of oysters on crisp lettuce leaves, coat them with the sauce and serve them on small china dishes, decorating with thin slices of lemon and little bunches of small cress. Note. — This may be served on one larger dish, if preferred. 664. Prawn Salad (Salade d’Ecrevisses) Make in the same way as Lobster Salad (Recipe 659), using shelled prawns instead of lobster ~ De- corate the dish with curly leaves of lettuce and sliced radishes, and stand two or three unshelled prawns on the top. 665. Potato and Beetroot Salad (Salade de Pommes de Terre et Betterave) 4 or 5 cooked potatoes. 1 cooked beetroot. 1 tea-sp. chopped parsley. 1 tea-sp. chopped shal- lo

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