Salad of Brussels Sprouts and Beets

Ingredients

• 1 pound Brussels sprouts (Quantity estimated (not specified in original recipe))
• 1 tablespoon Salt (Quantity estimated (not specified in original recipe))
• 1 pound Beets (Quantity estimated (not specified in original recipe))
• 1/2 cup French dressing (Quantity estimated (not specified in original recipe))
• 1 slice Pickled beets (Quantity estimated (not specified in original recipe))

Instructions

1. 1Soak the Brussels sprouts in salted water for 5 minutes. Drain.
2. 2Cook the Brussels sprouts in salted boiling water for about 15 minutes, or until tender. Drain and cool.
3. 3Cook the beets until tender. Chop and season with French dressing.
4. 4Dress the cooked Brussels sprouts 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 the chopped and seasoned cooked beet about the whole.