Beet Salad
Ingredients
Directions
Prepare
Wash and crisp the lettuce.
Wash and cook the beets until tender.
Plunge the cooked beets into cold water and remove the skins.
Once cold, cut the beets into ½ inch cubes and sprinkle with ½ teaspoon salt.
Assemble
Arrange the beet cubes on the lettuce leaves and dress with salad dressing.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Beets
- Provide the main body and earthy sweetness of the salad.
- Lettuce
- Forms the crisp base that holds the beet cubes and dressing.
- Salad dressing
- Adds moisture and flavor that coats the beets and leaves.
The step that matters
Cooking the beets until tender. Beets must be fully cooked through so they cut cleanly into cubes and taste sweet; undercooked beets stay firm and earthy. Cooling them before peeling makes the skins slip off without burning the cook's hands.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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