top of page
Search

Layered Bean and Beet Salad

Updated: Mar 1


This layered salad shows off well in a clear glass bowl. It’s a dish that consistently showed up at our family potlucks. It’s still just as delicious and popular as it was back in the day.


Servings: 8   Serving size: ¾ cup    Preparation time: 20 minutes


Ingredients 30 ounces French-style canned green beans 30 ounces sliced pickled canned beets 5 large boiled eggs, grated 1½ tablespoons olive oil mayonnaise 1 cup green onions, chopped 1½ tablespoons dill weed


Directions 1. Mix dill in with the beans. Place them in the bottom of a clear glass bowl. 2. Arrange beets on top of the beans. 3. Sprinkle green onions on top of beets. 4. Spread mayonnaise on top of the onions. 5. Sprinkle eggs on top of the mayo. 6. Chill and serve.


I hope you enjoy this dish. Let me know if you’ve tried it and how it turned out.


Good cooking to you,




Note: Would you like a printout of this or other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program, and press Ctrl+V to paste the text. Print it from there.

 
 
 

Comments


Home of the Heart Press

Mount Vernon, Washington

homeofthepress-logo.jpg

Socials

  • Facebook
  • Instagram

Be the First to Know

Sign up to receive Linda's latest publishing news

Thanks for submitting!

© 2023 Home of the Heart Press. Powered and secured by Wix

bottom of page