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Jellied Beet Salad

Grannys.kitchen's picture
Ingredients
  Lemon jelly 3 Ounce (2 Small)
  Hot water 2 Cup (32 tbs)
  Beet juice 1 Cup (16 tbs)
  Horseradish 1 Teaspoon
  Dry mustard 1 Teaspoon
  Salt 1 Teaspoon
  Vinegar 3 Tablespoon (2 Dessertspoons)
  Worcestershire sauce 1 Dash
  Chopped beets 1 Can (10 oz)
  Chopped onions, pickles and celery 1 Cup (16 tbs)
Directions

Dissolve jelly in hot water; add beet juice, vinegar, worcestershire sauce and allow to partially set.
Fold in rest of ingredients.
Mold and refrigerate to set.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable

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