Beet Salad for Garnishing
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
Drain chilled canned or cooked whole beets. Slice thin. Combine with
seasoned French dressing. Heap in crisp lettuce leaves. Use as garnish
around large salad platter or with cold cuts.
Sometimes I grate a small raw beet and a small sweet onion over
Romaine, then add French dressing, when I toss a salad at the table.
Delicious flavor, very colorful effect.