Beet Supper Salad Recipe
Ingredients
| Beets | 1 pound | |
| Garlic | 1 Clove (5gm), halved | |
| Leaf lettuce | 6 Cup (16 tbs) | |
| 1/4 cup sliced green onion with tops | ||
| 1 6 1/2- or 7-ounce can tuna, chilled and well drained | ||
| Celery | 1/2 Cup (16 tbs), sliced | |
| 2 hard-cooked eggs, chopped | ||
| 1/2 cup mayonnaise or salad dressing | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
Directions
Cook fresh whole beets.
Drain, peel, and slice cooked beets.
Chill.
Just before serving, rub a salad bowl with halved garlic.
Combine leaf lettuce and the 1/4 cup green onion in salad bowl.
Arrange beets, tuna, celery, and hard-cooked eggs atop.
Combine mayonnaise or salad dressing, salt, and pepper; dollop in center of salad.
Garnish with additional sliced green onion, if desired.
To serve, gently toss mayonnaise mixture with the salad ingredients.
Makes 6 to 8 servings.
Drain, peel, and slice cooked beets.
Chill.
Just before serving, rub a salad bowl with halved garlic.
Combine leaf lettuce and the 1/4 cup green onion in salad bowl.
Arrange beets, tuna, celery, and hard-cooked eggs atop.
Combine mayonnaise or salad dressing, salt, and pepper; dollop in center of salad.
Garnish with additional sliced green onion, if desired.
To serve, gently toss mayonnaise mixture with the salad ingredients.
Makes 6 to 8 servings.
Chef
