Tangy Beet Salad
|Canned sliced beets||16 Ounce|
|Lemon gelatin||6 Ounce|
|Chopped celery||1 1⁄2 Cup (24 tbs)|
|Grated onion||1 1⁄2 Tablespoon|
|Prepared horseradish||1 Tablespoon|
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.
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