Beet salad #2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Shoestring beets (up to) |
| 2 | tablespoons | Horseradish |
| 1 | pack | Lemon gelatin |
| 1 | tablespoon | Cider vinegar |
| Sour cream | ||
Directions
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, .