436. Beetroot Salad with Onions

Preparation info

    • Difficulty


Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Boil four onions in the skin till tender, also a piece of beetroot; let both get cold; remove the skin, cut them in slices, put them in a plate, one slice on the edge of the other alternately; put into a small basin half a teaspoonful of salt, a quarter of pepper, one of good vinegar, three of oil, mix them well; pour over when ready to serve.

Celery, Young Onions, and Radishes

Celery, Young Onions, and Radishes may be used in salad with the above dressing, adding a teaspoonful of mustard.


Cut in thin slices on a plate, with salt, pepper, oil, and vinegar in proportion to the above directions.

Green French Beans

When cold put into a bowl, with some tarragon, chervil, and chopped chives, dressed as before.

Brussels Sprouts

Brussels Sprouts, the same way.

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