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Beet Salad

A salad of chopped boiled beets layered with dressing and egg yolk, finished with egg white rings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Beet Salad

Ingredients

Directions

  1. Chop the cold boiled beets.

  2. Place a layer of beets in a dish.

  3. Spread a thin layer of salad dressing over the beets.

  4. Pulverize the yolk of the hard boiled egg and mix it into the dressing.

  5. Repeat the layers until the dish is filled.

  6. Garnish with the white of the egg cut into rings.

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

What each ingredient does

Beets
Form the bulk and body of the salad, with a firm texture between the dressing layers.
Salad dressing
Adds moisture and tang that coat the beets and soak into the layers.
Egg yolk
Mashed into the dressing, it adds richness and a creamier, thicker texture.

“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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