Pickled Beet Salad

READY IN: 25mins
Recipe by BeachGirl

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.

Top Review by Derf2440

Mmmmm Good Beachgirl!! one of our favourite veggies, beets, these were particulary good and such a beautiful presentation, I did it in a mold and turned it out onto a bed of lettuce, the colour is spectacular. I just happened to have canned baby beets on hand, so just cut each one in quarters, instead of julienned, they worked just fine. Served Mayonnaise, with a touch of horseraddish added, on the side. Didn't change another thing. An impressive company dish!! got rave reviews, thanks for sharing.

Ingredients Nutrition


  1. Grease an 8x8-inch glass casserole or a 1 1/2 quart mold.
  2. Cut the sliced beet into julienne strips.
  3. In saucepan, add gelatine, sugar and 1/2 cup water.
  4. Heat on medium setting, stirring constantly, until gelatine is dissolved.
  5. Set aside.
  6. Add enough water to beet juice to make 1 cup.
  7. Pour into saucepan.
  8. Add lemon juice, vinegar and horseradish to gelatine mixture.
  9. Refrigerate until mixture is partially thickened.
  10. Stir in celery, spring onions, and beets.
  11. Refrigerate until congealed and well set.
  12. TO SERVE: Cut into squares and place on bed of lettuce.
  13. Garnish with 1/2 tsp mayonnaise on top of each square.
  14. SUBSTITUTIONS: Replace celery with 1/2 cup grated carrots.

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