Beet Salad
Beet Salad is an moderately easy dinner. Made with 1 (6 oz.) can diced or julienned beets, 1 (6 oz.) pkg. lemon jello, 1 1/2 c. cold water, 2 tbsp. finely chopped onion and 1 to 2 tbsp. prepared horseradish, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Drain beets, reserving liquid; add water to reserved liquid to equal 2 cups in a saucepan.
Bring to a boil.
Remove from heat; stir in gelatin until dissolved.
Add cold water, onion, horseradish, vinegar and salt.
Chill until partially set.
Stir in the beets, celery and olives.
Pour into an 8-inch square dish or mold.
Chill until firm, about 3 hours.
Cut into squares, if desired, and serve on lettuce-lined plate.
Top with a dollop of mayonnaise and an olive (or unmold on glass plate and garnish). Yield:
9 to 12 servings.
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment