Beet Salad

Beet Salad
Beet Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 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

  • Lettuce leaves, mayonnaise

Directions

Directions 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 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. Yield: 9-12 servings. Nutrition Facts: 1 serving (1 piece) equals 47 calories,

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