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Beet Salad

Ingredients

  • 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

Directions

  • 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.

Nutrition Facts

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

Reviews

Average Rating:
  • katgen56
    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!

  • Joscy
    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.

  • jenntjetty1
    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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