beet salad #2

8 Servings
1 can Shoestring beets (up to)
2 tablespoons Horseradish
1 pack Lemon gelatin
1 tablespoon Cider vinegar
  Sour cream

Drain beets; reserve the liquid. Sprinkle the beets with horseradish. Add enough water to beet juice to make 1-⅔ cup; heat to boiling, pour over gelatin. Add vinegar; stir to dissolve gelatin. Chill until thick but not set. Take out and beat frothy; fold in beets and tum into an 8-½ cup mold. Chill until set. Serve on lettuce and top with sour cream.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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