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Beet Salad

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Ingredients

  • 1 can (1 lb.) diced or julienne pickled beets
  • 1 pkg. (3 oz.) lemon or lime jello
  • 3/4 tsp. salt
  • 1 c. boiling water
  • 2 tsp. vinegar
  • 1 1/2 tsp. prepared horseradish
  • 2 tsp. grated onion
  • 3/4 c. diced celery

Details

Servings 8

Preparation

Step 1

Drain beets, measuring liquid, add water to make 1 cup. Disolve jello and salt in boiling water. Add beet liquid, vinegar, horseradish, and onion. Chill until very thick. Fold in beets and celery. Spoon into individual molds; chill until firm. Unmold.

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