10 small potatoes (about 2½ pounds), cooked
¼ cup olive oil
3 tablespoons lemon juice or vinegar
1 tablespoon water
1 tablespoon sugar
1 teaspoon salt
¼ teaspoon pepper
2 cups shell beans, cooked or canned
¼ pound sauerkraut, drained 4 stalks celery, sliced lengthwise
6 cups shredded red cabbage Boiling water
3 tablespoons tarragon vinegar
4 cooked or canned beets, sliced
1. Slice potatoes. Mix olive oil, lemon juice, 1 tablespoon water, sugar, salt, and pepper. Pour over potatoes. Add beans, sauerkraut, and celery.
2. Add red cabbage to boiling water. Let stand 2 minutes. Drain well. Stir in tarragon vinegar; mix until cabbage is pink.
3. Mound red cabbage in center of a large platter. Arrange beet slices in cabbage to form a rose.
4. Place potatoes and other vegetables around edges. Use celery for rose stem. Garnish with lettuce leaves.
8 TO 12 SERVINGS