Ever find a recipe that makes your head tilt and no matter how hard you try you find yourself judging it? This is one of those recipes. I mean who *really* needs 1/2 gallon of French Dressing for at-home use? In addition, everything about this screams 1970s food (OK, the use of canned tomato soup is what mostly screams 1970s). I’m actually tempted to try it- well maybe the half version since we don’t need the full 1/2 gallon
Put rice in strainer and run cold water, rinse and repeat
Place rice in a medium-sized heavy saucepan. Add water and bring to a boil. Adjust heat to a gentle simmer and cook uncovered 45 minutes. After 30 minutes check for doneness (not too soft). Place a thin towel (or cheesecloth) in a colander, turn rice into and drain. Transfer rice to bowl.
Add remaining ingredients to the rice and gently toss. Adjust seasonings to taste. Let mixture stand for 2 hours and allow flavors to develop.
Cook whole beets in plenty of water. Depending on the age of beets, it will take anywhere from 30 minutes to 1 hour
When beets are tender, drain and peel them and cut them into julienne strips. Mix together vinegar, sugar, salt, mustard, caraway seeds and horseradish. adjust sugar and salt to your own taste. Marinate beets in the dressing overnight.
When ready to serve, form cups out of the lettuce leaves and fill them with 3 or 4 tablespoons of the beet salad; or put the beet salad on a large platter and encircle it with lettuce leaves. Do not use the liquid.
