Beet Salad Recipe
Beet Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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: Our Best Beet Recipes
MAKES:
9-12 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
9-12 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 can (16 ounces) diced or julienned beets
  • 1 package (6 ounces) lemon gelatin
  • 1-1/2 cups cold water
  • 2 tablespoons finely chopped onion
  • 1 to 2 tablespoons prepared horseradish
  • 4 teaspoons vinegar
  • 1/4 teaspoon salt
  • 1-1/2 cups chopped celery
  • 1/4 cup sliced stuffed olives
  • Lettuce leaves, mayonnaise and whole stuffed olives for garnish, optional

Directions

Drain beets, reserving liquid; add water to reserved liquid to equal 2 cups. Place in a saucepan and bring to a boil. Remove from the heat; stir in gelatin until dissolved. Add cold water, onion, horseradish, vinegar and salt. Chill until partially set. Stir in beets, celery and olives. 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

Nutritional Facts

1 piece: 47 calories, 1g fat (0 saturated fat), 0 cholesterol, 216mg sodium, 10g carbohydrate (8g sugars, 1g fiber), 1g protein.

  • 1 can (16 ounces) diced or julienned beets
  • 1 package (6 ounces) lemon gelatin
  • 1-1/2 cups cold water
  • 2 tablespoons finely chopped onion
  • 1 to 2 tablespoons prepared horseradish
  • 4 teaspoons vinegar
  • 1/4 teaspoon salt
  • 1-1/2 cups chopped celery
  • 1/4 cup sliced stuffed olives
  • Lettuce leaves, mayonnaise and whole stuffed olives for garnish, optional
  1. Drain beets, reserving liquid; add water to reserved liquid to equal 2 cups. Place in a saucepan and bring to a boil. Remove from the heat; stir in gelatin until dissolved. Add cold water, onion, horseradish, vinegar and salt. Chill until partially set. Stir in beets, celery and olives. 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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katgen56 User ID: 8635978 238047
Reviewed Nov. 24, 2015

"This recipe had always been one of my favorites. My mother served it often at Thanksgiving and Christmas. I thought I would NEVER find this recipe again! Thank you for sharing and bringing back a childhood favorite!"

MY REVIEW
Joscy User ID: 2694585 43001
Reviewed May. 29, 2014

"Soooo glad to find recipe for beet salad using gelatin. Very easy to make. I only had sliced canned beets, so diced 'em. Not horseradish fan, used bit extra celery."

MY REVIEW
jenntjetty1 User ID: 5977375 17352
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."

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