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Salad of Brussels Sprouts and Beets

Soak the sprouts in salted water; then drain and cook in salted boiling water about fifteen minutes, or until tender; drain and cool. Dress with French dressing and pile in a mound. Finish the top with a fanciful-shaped figure cut from a slice of pickled beet, and place a wreath of cooked beet, chopped and seasoned with French dressing, about the whole.