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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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