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Leafy beetroot salad

Recipe from: 3/1/1992 12:00:00 AM
Ingredients 11
Servings 4


  • 4
    medium beetroot, washed
  • 45
    white wine vinegar
  • 45
  • 45
    vegetable oil
  • 15
    creamed horseradish
  • salt and black pepper to taste
  • 1
    small onion
  • 1
    small butter lettuce
  • 1
    small iceberg lettuce
  • a handful mixed, fresh herbs


1. Place cleaned beetroot in a shallow microwave dish. Cover tightly with lid or plastic wrap. Cook at 100 percent for 8 minutes in a 650-700 watt oven. Prick plastic to release steam. 2. Remove from oven, uncover and stand until cool enough to handle. Peel, then thinly slice beetroot into rounds and set aside in a small dish. 3. In a small bowl, whisk up vinegar, water, oil, horseradish and seasoning. Pour half dressing over beetroot slices. 4. Finely chop onion. Wash, dry and break lettuce leaves into bite-sized pieces. Place in a salad bowl, drain beetroot slices, place on top of lettuce base. Sprinkle with onion and fresh herbs. Serve dressing separately; and offer crusty sourdough bread on the side.

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