Cauliflower and Beet Salad

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 1 head cauliflower, boiled
  • 1 large beet, boiled
  • A head of lettuce
  • Salt and pepper
  • Oil
  • Vinegar or lemon juice


Dress flowerets of cold cooked cauliflower with oil, salt, pepper, and vinegar, or lemon juice. Dress the shredded outside leaves of a head of lettuce, and a beet cut in slices and then in figures, and the chopped trimmings, each separately with the same ingredients. Dispose the lettuce on the centre of a serving-dish, and the carefully drained cauliflower above. Sprinkle with the figures cut from the beets, and dispose the chopped beets in points around the central mass. Serve mayonnaise in a dish apart.