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Molded Beet Salad

jenniferjaz's picture
Ingredients
  Canned shortening 1 Cup (16 tbs)
  Lemon gelatin 1 Tablespoon
  Vinegar 1 1⁄2 Tablespoon
  Salt 1 Teaspoon
  Onion 1 1⁄2 Tablespoon
  Stuffed olives 1⁄4 Cup (4 tbs), sliced
  Horseradish 2 Tablespoon
  Celery 1⁄4 Cup (4 tbs), chopped
  Nuts 1⁄2 Cup (8 tbs), chopped
  Caraway seed 1 Teaspoon
Directions

MAKING
1) Over a bowl, drain the beets reserving the liquid
2) Add the water to the beets liquid enough to measure 1 ½ cups
3) In a saucepan, pour the liquid along with the vinegar, salt and gelatin
4) Cook over a low flame till the gelatin is all dissolved
5) Place in the refrigerator to partially set
6) Fold in the grated onion, olives, horseradish, celery, nuts
7) Pour the mixture into a pan or mould
8) Place the mixture into the refrigerator to firm

SERVING
9) Serve chilled

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Method: 
Chilling
Dish: 
Salad
Interest: 
Holiday, Everyday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Beet
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
8

Rate It

Your rating: None
3.99375
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 339 Calories from Fat 318

% Daily Value*

Total Fat 36 g54.7%

Saturated Fat 8.4 g42.2%

Trans Fat 3.9 g

Cholesterol 0 mg

Sodium 375.2 mg15.6%

Total Carbohydrates 4 g1.4%

Dietary Fiber 1.1 g4.4%

Sugars 2.4 g

Protein 2 g4.6%

Vitamin A 0.4% Vitamin C 2.3%

Calcium 2.2% Iron 0.86%

*Based on a 2000 Calorie diet

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Molded Beet Salad Recipe