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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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4.366665
Average: 4.4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 101 Calories from Fat 1

% Daily Value*

Total Fat 0.13 g0.21%

Saturated Fat 0.02 g0.12%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 371.1 mg15.5%

Total Carbohydrates 24 g7.9%

Dietary Fiber 1.5 g6%

Sugars 22.2 g

Protein 3 g5.3%

Vitamin A 2.3% Vitamin C 6.2%

Calcium 1.9% Iron 6.1%

*Based on a 2000 Calorie diet

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Tangy Beet Salad Recipe