This recipe comes from Konyhaművészet by János Rákóczi, and is a dressed-up variation on another recipe from the book, the beet salad.
Ingredients:
Céklasaláta, prepared
Mustard
Lettuce
Method:
Let the beet salad marinate in its dressing for a few hours. Drain and cut the beets into long, thin strips. Mix them with a little French mustard, and serve on a bed of lettuce.
