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.
Recommended: 33 Bright Winter Salads
- 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.
Originally published as Beet Salad in Reminisce September/October 1993, p49
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Reviewed Sep. 9, 2013
"Delicious! Refreshing! Beautiful! My family and friends all loved it. We have a new family favorite, and my next pot-luck contribution."