17 Jun 2009
|Canned shoestring beets||1 Pound (1 Can)|
|Gelatin||3 Ounce (One Package, Lemon Flavored)|
|Sugar||1⁄4 Cup (4 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
Drain beets; measure stock.
Add water to measure 1 1/2 cups liquid; bring to a boil.
Remove from heat; stir in gelatin, sugar, vinegar and horseradish.
Stir until sugar and gelatin have dissolved; add beets.
Turn into 1 quart mold; chill until firm.
Beet Salad Recipe