Jellied Beetroot And Apple Salad
|Red jelly||5 Ounce (1 tablet)|
|Boiling water||1⁄2 Pint|
|Lemon juice||2 Tablespoon|
|Walnut halves||2 Ounce|
|Cooked beetroot||1 Pound, skinned and sliced or diced|
|Eating apples||2 , peeled, cored and sliced|
|Chicory||1 Tablespoon (for garnish)|
Break up the jelly tablet. Put it in a bowl and dissolve it in the boiling water. Mix together the vinegar and lemon juice and make up to 300 ml (1/2 pint) with cold water. Add to the hot jelly liquid.
Put the walnut halves in the bottom of a 1.2 litre (2 pint) ring mould and add the beetroot and apples in layers. Pour on the liquid jelly and leave to set in the refrigerator. When required, unmould onto a flat plate and garnish with chicory.