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Pickled Beet Salad




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




1 envelope unflavored Kosher gelatin
1/4 cup granulated sugar
1/2 cup water
1/4 teaspoon lemon juice
1/2 teaspoon distilled vinegar (white or clear)
1 1/2 teaspoons gf cream-style prepared horseradish
1/2 cup finely diced celery
1/4 cup finely diced onion
1 (16 ounce) can sliced beets, drained,liquid reserved

For GARNISH
2-3 teaspoons mayonnaise

Recipe



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.