Root Salad.

Various root vegetables, such as: celery, parsley, yellow beet, salsify, such as turnips and the like. Cook each one separately, after peeling and cleaning it. Only the red beets are washed and cooked with the peel, otherwise they lose too much juice. Now let the vegetables drain, cut or slice them into very thin slices, as well as the now peeled beet, mix the whole thing together and dress the leaf salad with vinegar, oil and pepper.

all : Home canning, from Mrs. Emilie Lösel,

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