Ham and Beet Salad

Course : Salads
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


3 large eggs
2 medium Cooked beets
2 tablespoons oil
1 tablespoons Vinegar
1 medium To 2 dessert apples
1/4 pound To 1/3 lb cooked ham, cut in 1 slice
1 bunch Lettuce
1 medium Lemon (garnish)

Preparation / Directions:

few cocktail onions and/or olives Hard cook the eggs, crack the shells, keep one egg for garnish. Halve the other two eggs, remove the yolks, chop the yolks and whites separately; do not chop too finely. Peel and cut the beets in slices then into matchsticks. Put into a bowl with the oil, vinegar, and seasonings. Peel the apples, cut into neat pieves; add to the beets with the diced ham. Mix the egg yolks and whites eith the beets, pile onto a bed of lettuce. Garnish with rings of hard cooked egg, lemon and the onion and or olives. TO SERVE: With fresh bread or rolls. This also makes an excellent hors d'oeuvre for 6-8 people, particularly, good if fish is the main course. Store in refrigerator. Vary by omitting apple, and adding cooked rice or diced cooke potat

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Salads Recipes