Brussels Sprouts And Beet Salad

Ingredients

• 1 lb Brussels sprouts
• Salt
• French dressing
• 1 pickled beet

Method

1. 1 Soak Brussels sprouts in salted water, then drain and cook in salted boiling water for 15 minutes until tender. Drain and cool.
2. 2 Toss the cooled sprouts with French dressing and pile them into a mound on a serving plate.
3. 3 Cut a fanciful shape from a slice of pickled beet to place on top. Chop the remaining beet, season with French dressing, and arrange around the mound.