Beets Stuffed With Cabbage-and-nut Salad Recipe

Instructions

1. Have ready young beets, boiled tender and skinned, heart leaves of a head of lettuce, washed and thoroughly dried, cabbage, chopped fine with pecan nut meats, and either boiled, French or mayonnaise dressing.
2. Cut out the centers of the beets and trim them, as needed, to make cases one-fourth an inch in thickness.
3. Reserve the trimmings to be chopped fine, to garnish a salad for the next day.
4. Mix the prepared cabbage and nuts with the dressing and use to fill the beet cups.
5. Dress the lettuce with French dressing, and on it set the cups.
6. Serve at once.
7. Celery, cut fine, may replace the cabbage.
8. The boiled dressing given on page 198 is particularly good with this salad.