Macaroni with Beet Root Salad
3 oz. Macaroni
2 tablespoonful Oil
1 bunch Beetroot Beet
Pepper and Salt
2 tablespoonful Vinegar
Boil both the macaroni and the beetroot by directions given elsewhere. When quite cold, peel and slice up the beetroot and cut the macaroni into pieces about two inches long; arrange them in alternate layers on a dish. Blend the oil and vinegar with the salt and pepper and pour it
over; let it stand for an hour, basting continually with the oil and vinegar. By that time it should be of a bright red color. It is then ready to serve.
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