Beetroot and Spanish Onion Salad

Bake or boil a Spanish onion whole, and when cold, cut it in slices, and dish them alternately with slices of boiled or baked beetroot; pour over the salad a seasoning composed of two spoonfuls of oil. one of vinegar, some chopped parsley, pepper and salt.

Note.—This kind of salad is specially adapted to be eaten with roast or braized meats.