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Tangy Beet Salad

southern.chef's picture
Ingredients
  Canned sliced beets 16 Ounce
  Lemon gelatin 6 Ounce
  Salt 1⁄2 Teaspoon
  Chopped celery 1 1⁄2 Cup (24 tbs)
  Grated onion 1 1⁄2 Tablespoon
  Prepared horseradish 1 Tablespoon
Directions

Drain beets, reserving juice, chop beets, and set aside.
Add enough water to juice to make 1 1/2 cups, bring beet liquid to a boil.
Add gelatin; cook over low heat, stirring until gelatin dissolves.
Stir in salt.
Chill until the consistency of unbeaten egg white.
Fold in chopped beets, celery, onion, and horseradish.
Pour into a lightly oiled 4-cup mold, chill until firm.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Servings: 
8

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