Beet Salads
1. Cut cold cooked beets into half-inch dice; mix with shredded lettuce leaves or watercress, and serve on whole lettuce leaves, covered with French dressing. 2. Arrange alternate layers of cold cooked beets and hard-boiled eggs on a bed of lettuce leaves, and sprinkle over the top a little finely-chopped onion. Serve with French dressing. 3. Arrange alternate layers of cold cooked beets and cabbage, finely chopped and well mixed with Mayonnaise or cooked salad dressing. Serve on lettuce.