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Molded Beet Salad

Farm.Fares's picture
  Unflavored gelatin 2 Teaspoon
  Cold water 1⁄2 Cup (8 tbs)
  Canned beets 16 Ounce, diced (1 Can)
  White wine vinegar 1⁄4 Cup (4 tbs)
  Lemon juice 3 Tablespoon
  Sugar 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Black pepper 1 Dash
  Celery 1 Cup (16 tbs), chopped and peeled
  Cucumber 1 Cup (16 tbs), chopped
  Green onions with tops 1⁄4 Cup (4 tbs), chopped

1. In a bowl take cold water and soften gelatin in it.
2. In a blender jar add beets and liquid in can with vinegar, lemon juice, sugar, salt, and pepper, and whirl until smooth.
3. Transfer the content into a pan and boil.
4. Mix softened gelatin to the hot beet mixture and stir until dissolved.
5. Let stand until cold and partially set.
6. Add chopped celery, cucumber, and green onion.
7. Spoon into 6-cup mold and chill until set.

8. Line a serving plate with bed of chopped cabbage and cover with simple mayonnaise or sour cream dressing.
9. Spoon the beat mixture over it.
10. Garnish with cucumber slices.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes

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