Pickled Beet Salad

Recipe by BeachGirl
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READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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