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Stuffed Beet Salad

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Celery and lettuce match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,033 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Stuffed Beet Salad

Ingredients

Directions

  1. Boil the beets without peeling them, then scrape off the skins while still warm.

  2. Cut a slice off the top and scoop out the inside of the beets carefully.

  3. Chop the celery finely and mix it with mayonnaise.

  4. Fill the beets with the celery-mayonnaise mixture.

  5. Arrange the stuffed beets on lettuce leaves and top with more mayonnaise.

  6. Optionally, mix some of the scooped beet with the celery or add minced cucumber.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Celery + lettucetop 4% of all pairs
    Smell alikestrong
    Cooked together2,033 recipes

    Shared aroma: nonanal (fat, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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