You Can't "Beet" This Salad
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You Can't "Beet" This Salad
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This simple recipe is perfect for a spring afternoon or a summer picnic.
Ingredients:
3 medium sized beets
1/4 vegetable oil
1/4 cup vinegar
4 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon ground pepper
1/4 teaspoon powdered cloves
1/4 chopped parsley
Directions:
1. Gather 3 medium sized beets. Wash and de-stem them.
2. Boil the beets for 60 minutes.
3. After the beets are boiled, let them cool for a few minutes.
4. Get a bowl to make the dressing.
5. Pour 1/4 cup of vegetable oil, 1/4 cup vinegar, 4 tablespoons sugar, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/4 teaspoon powdered cloves into the bowl.
6. Mix all the ingredients together well.
7. Peel the beets, and cut them into chunks.
8. Place the beets into the bowl with the dressing, and mix them together.
9. Chop 1/4 parsley.
10. Sprinkle parsley onto beets.
More 18th century recipes: https://www.mountvernon.org/inn/recipes/
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