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Beet Salad
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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 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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |