Beet Salad

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Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 6 medium beets, cooked
  • 2 cups shredded dandelion greens
  • 6 heads of Belgian endive, cut up
  • ½ cup French Dressing
  • Salt and freshly ground black pepper

Method

Drain and cool the beets, peel them, and cut them into thin slices. Put the slices in a bowl with the greens, pour the dressing over all, and toss gently. Add salt and pepper to taste.

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