Pickled Beet Salad
Turn an ordinary vegetable into a lovely salad! If you like pickled beets, you'll love this unusual gelatine salad. It is a beautiful burgundy color with a nice crunch from the onions and celery.
Steps
Grease an 8x8-inch glass casserole or a 1 1 / 2 quart mold.
Cut the sliced beet into julienne strips.
In saucepan , add gelatine , sugar and 1 / 2 cup water.
Heat on medium setting , stirring constantly , until gelatine is dissolved.
Set aside.
Add enough water to beet juice to make 1 cup.
Pour into saucepan.
Add lemon juice , vinegar and horseradish to gelatine mixture.
Refrigerate until mixture is partially thickened.
Stir in celery , spring onions , and beets.
Refrigerate until congealed and well set.
To serve: cut into squares and place on bed of lettuce.
Garnish with 1 / 2 tsp mayonnaise on top of each square.
Substitutions: replace celery with 1 / 2 cup grated carrots.
Ingredients
unflavored gelatin, granulated sugar, water, lemon juice, distilled vinegar, prepared horseradish, celery, onion, beets, mayonnaise