1 lb. beets
6 c. leaf lettuce
1 (6 1/2 oz.) can tuna, chilled and well drained
1/2 c. mayonnaise or salad dressing
1 sm. clove garlic, halved
1/4 c. sliced green onion
2 hard cooked eggs, chopped
Dash of pepper
1/2 tsp. salt

Cut off all but 1 inch of beet stems and roots; wash beets. Cook whole beets in covered pan in boiling, salted water (about 35 to 50 minutes) until tender. Drain; cool slightly. Slip off skins and slice. Chill. Just before serving, rub a large salad bowl with the halved garlic. Combine leaf lettuce and the green onion in the salad bowl. Arrange beets, tuna, celery, and hard cooked eggs atop. Combine mayonnaise, salt, and pepper. Drop in center of bowl. Garnish with additional sliced green onion, if desired. To serve, toss gently. Makes 6 servings.