Cabbage, Beetroot and Carrot Salad

Preparation info

  • 6

    helpings
    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • ¼ of the heart of a white cabbage
  • 1 celery heart
  • 1 tablesp. raisins or

Method

Chop the cabbage very finely. Shred the celery; chop the raisins. Cut the beetroot into tiny dice. Grate the carrots finely. Mix the cabbage lightly with most of the beetroot and carrot and with all the celery and raisins and some salad dressing. Pile on a flat salad dish. Garnish with small heaps of beetroot and carrot, separated by little bunches of cress. Sprinkle the carrot and beetroot wit