Stuffed Beet Salad

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Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • Beets
  • Cold boiled potatoes
  • Celery
  • Mayonnaise

Method

Boil without peeling, medium sized beets until they are tender. Cut a slice off the bottom, so that they will stand upright, and scoop the inside out carefully, keeping the shell as whole as possible. Peel the shells, and when cold fill with a mixture of the beet centers, cold boiled potatoes and celery all cut in small pieces, and well moistened with good Mayonnaise Serve on lettuce leaves, and place a slice of hard boiled egg on each portion of salad. Any other salad may be served in the beets.