Beet Salad Recipe
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.
- 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
- 1. 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.
- 2. 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.
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.
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