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.

• Ready In: 25 mins
• Serves: 4-6
• Yields: 1 8x8 inch dish

Ingredients

• 1  envelope unflavored 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  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

• GARNISH

• 2 -3  teaspoons mayonnaise

Directions

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.