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Jellied Beetroot And Apple Salad

Western.Chefs's picture
  Red jelly 5 Ounce (1 tablet)
  Boiling water 1⁄2 Pint
  Vinegar 1⁄4 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.

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