Picnic
Beet salad
A page-cited historical picnic recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Boil eight young beets tender;
- drain, and lay in iced water until thoroughly chilled.
- Pour into a bowl six tablespoonfuls of salad oil with one tablespoonful of vinegar, and stir into them two saltspoonfuls, each, of salt and pepper.
Historical transcription
Source method
- 1
Boil eight young beets tender; drain, and lay in iced water until thoroughly chilled. Drain once more and scrape off the skins. Pour into a bowl six tablespoonfuls of salad oil with one tablespoonful of vinegar, and stir into them two saltspoonfuls, each, of salt and pepper. Stir this dressing thoroughly. With a sharp knife cut the chilled beets into tiny dice of uniform size, and as you do so drop these dice into the French dressing in the bowl. When all the beets are cut, turn them over and over in the dressing that they may become well coated. Set the bowl and its contents on the ice for an hour, or until very cold. Line a chilled salad bowl with crisp lettuce leaves. Drain all the dressing from the beets into a small glass bowl. Upon each lettuce leaf put a spoonful of the beet dice. When serving, put a spoonful of dressing upon each leaf.
Nutrition pending
No invented nutrition numbers.
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