Jellied Beet Salad
|Chopped cooked beets||3 Cup (48 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 1⁄2 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Beet liquid||1 1⁄2 Cup (24 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Finely chopped celery||1 1⁄2 Cup (24 tbs)|
|Finely minced onion||1 Tablespoon|
|Bottled horseradish||2 Tablespoon|
Combine chopped beets, sugar, and vinegar; chill about 1 hr or longer, to flavor beets.
Add gelatin to cold water; soak 5 min.
Heat beet liquid to boiling, add salt.
Remove from heat, add softened gelatin, and stir until dissolved.
Cool until syrupy and beginning to thicken.
Then fold in beets, celery, onion, and horse-radish.
Pour, into a 1 1/2 qt ring mold, or individual molds.
Chill until set.
Turn onto salad greens arranged on chop plate.
Toss 8 c shredded red.and white cabbage with 1/2 c vinegar, 1 teasp salt, 1/4 teasp pepper, and 1/4 c sugar, combined.
Heap in center, and in mounds, around ring.
Serve mayonnaise separately.