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Ruby Beet Salad Mold

New.Wife's picture
Ingredients
  Canned diced beets 1 Pound (1 Can)
  Unflavored gelatin envelope 1⁄4 Ounce (1 Envelope)
  Cold beet juice 1⁄4 Cup (4 tbs)
  Beet juice 1⁄2 Cup (8 tbs) (Made Hot)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Lemon juice/Vinegar 1⁄3 Cup (5.33 tbs)
  Prepared horseradish 2 1⁄2 Tablespoon
  Chopped onion 2 Tablespoon
  Finely diced celery 1⁄2 Cup (8 tbs)
  Finely diced green pepper 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1) Strain off the beets and store the liquid.
2) In a small bowl, combine gelatine in the cold beet juice to soften.

MAKING
3) In a skillet, heat ½ cup of beet juice.
4) Heat 1/2 cup of the beet juice.
5) Add beets, sugar, salt, vinegar or lemon juice, horse-radish, onion, celery and green pepper.
6) Pour into a lightly oiled mold.
7) Place inside refrigerator to chill down.

SERVING
8) Serve after unmolding and garnish on bed greens.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Side Dish
Dish: 
Salad
Ingredient: 
Beet
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes

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4.33182
Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 489 Calories from Fat 5

% Daily Value*

Total Fat 0.61 g0.94%

Saturated Fat 0.1 g0.51%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1334 mg55.6%

Total Carbohydrates 116 g38.7%

Dietary Fiber 8.9 g35.7%

Sugars 99.6 g

Protein 13 g25.4%

Vitamin A 3.1% Vitamin C 116.4%

Calcium 10.5% Iron 27.1%

*Based on a 2000 Calorie diet

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Ruby Beet Salad Mold Recipe