Beetroot Salad

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902

Source: The "Queen" Cookery Books. No.10. Vegerable
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (8)

For the salad base

freshly boiled, but cold beetroot ↝ Beets, raw [Vegetables and Vegetable Products]

For the dressing (option 1)

vinaigrette ↝ Arugula, raw [Vegetables and Vegetable Products]

For the dressing (option 2)

mayonnaise dressing ↝ Mayonnaise dressing, no cholesterol [Fats and Oils]

For preparing beetroot (option 3)

a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
1/2 oz. of root ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
1 drachm of scraped horseradish ↝ Horseradish [Mustard and other condiments]
enough vinegar to thoroughly cover the sliced beet when laid into it ↝ Vinegar [Mustard and other condiments]
the beet ↝ Beets, raw [Vegetables and Vegetable Products]

Instructions (2)

For this freshly boiled, but cold beetroot may be used, mixed with either a vinaigrette or a mayonnaise dressing;
or else the beet may be prepared thus: Boil a blade of mace, 1/2 oz. of root ginger, and 1 drachm of scraped horseradish, in enough vinegar to thoroughly cover the sliced beet when laid into it, then lay in the beet and put it

Original Text · last edited 4 days ago

—— salad.—For this freshly boiled, but cold
beetroot may be used, mixed with either a vinai-
grette or a mayonnaise dressing; or else the beet
may be prepared thus: Boil a blade of mace, ½ oz.
of root ginger, and 1 drachm of scraped horseradish,
in enough vinegar to thoroughly cover the sliced
beet when laid into it, then lay in the beet and put it

Notes

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