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Cardinal Salad

2 large beets

Mayonnaise made with vinegar

2 tablespoons vinegar from beets

½ cup wax beans

Lettuce

½ cup peas

Radishes for a garnish

½ cup asparagus tips

Boil beets until tender, slice, cover with vinegar and let stand until the following day. Drain off the vinegar and use it in making the mayonnaise. Arrange white wax beans, peas, asparagus tips and red mayonnaise in little rose-like nests of lettuce leaves, and garnish with red radishes.