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Beet and Pea Salad

A salad of boiled beets and drained canned peas dressed with salad dressing and seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Beet and Pea Salad

Ingredients

Directions

Prepare

  1. Boil the beets until tender.

  2. Cut the beets into small dice.

  3. Drain the liquid from the canned peas.

Assemble

  1. Combine the beets and peas, using about twice as many beets as peas.

  2. Moisten well with salad dressing and season with coarse sea salt.

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
Provide the main body, colour and earthy sweetness of the salad.
Canned peas
Add contrasting sweetness, soft texture and bright colour alongside the beets.
Salad dressing
Adds moisture and tang that coats the diced vegetables.

“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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