Yield: 8 Servings
|1 can||Shoestring beets (up to)|
|1 pack||Lemon gelatin|
|1 tablespoon||Cider vinegar|
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, .