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Beet Salad Mold

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Ingredients
  Julienne beets 15 Ounce (1 Large Can Drained)
  Lemon gelatin 2 Tablespoon (2 Package)
  Grated onion 1 1⁄2 Tablespoon
  Stuffed green olives 1⁄2 Cup (8 tbs), chopped
  Lemon juice/Wine vinegar 1 1⁄2 Tablespoon
  Horseradish 2 Tablespoon
Directions

Add enough water to juice from beets to make 2 cups liquid.
Heat and dissolve gelatin in it; let cool.
When just beginning to firm, add other ingredients.
Beets can be chopped or left in long strips.
Pour into oiled melon mold; chill until firm

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled

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4.12857
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 427 Calories from Fat 114

% Daily Value*

Total Fat 12 g17.8%

Saturated Fat 2.3 g11.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1782.9 mg74.3%

Total Carbohydrates 74 g24.7%

Dietary Fiber 13.4 g53.5%

Sugars 58.5 g

Protein 10 g20.5%

Vitamin A 2.9% Vitamin C 67.2%

Calcium 9.2% Iron 19.9%

*Based on a 2000 Calorie diet

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Beet Salad Mold Recipe