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Beet Salad Recipe

Photo by: Taste of Home

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We live in the high-mountain country of central Idaho, where the cool climate is idea for root crops like beets. This beet recipe came from a friend many years ago, and it remains one of my favorite party dishes. It's a particularly colorful and refreshing salad to serve at a ladies luncheon or as a tasty complement to a meat dish.

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9-12 Servings
Prep: 15 min. + chilling

Ingredients

1 can (16 ounces) diced or julienned beets
2 packages (3 ounces each) lemon gelatin
1-1/2 cups cold water
2 tablespoons finely chopped onion
1 to 2 tablespoons prepared horseradish
4 teaspoons white vinegar
1/4 teaspoon salt
1-1/2 cups chopped celery
1/4 cup sliced pimiento-stuffed olives
Lettuce leaves, mayonnaise and sliced pimiento-stuffed olives, optional

Directions

Drain beets, reserving liquid in a 2-cup measuring cup; add enough water to measure 2 cups. Set beets aside. Place beet juice mixture in a large saucepan; bring to a boil. Remove from the heat; stir in gelatin until dissolved. Add the cold water, onion, horseradish, vinegar and salt. Chill until partially set.
Stir in the celery, olives and reserved beets. Pour into an 8-in. square dish. Chill until firm, about 3 hours. Cut salad into squares. If desired, serve on a lettuce-lined plate and top with a dollop of mayonnaise and an olive. Yield: 9-12 servings.

Nutrition Facts: 1 serving (1 piece) equals 47 calories, 1 g fat (trace saturated fat), 0 cholesterol, 216 mg sodium, 10 g carbohydrate, 1 g fiber, 1 g protein.

Beet Salad published in Reminisce September/October 1993, p49

Keeping Lettuce Fresh

To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.