Print Options

Back to Beet Salad >

Include these items:

Select reviews >

Taste of Home Logo

Beet Salad

 Beet Salad
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.
9-12 ServingsPrep: 15 min. + chilling


  • 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.
Nutritional Facts: 1 serving (1 piece) equals 47 calories,

2 of 2

Beet Salad (continued)

Nutritional Facts: 1 g fat (trace saturated fat), 0 cholesterol, 216 mg sodium, 10 g carbohydrate, 1 g fiber, 1 g protein.