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Beet Salad

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

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

Printed from tasteofhome.com Oct 11, 2008

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Beet Salad cont.

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.