Congealed beet relish salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Beets, drain, reserve juice |
| 1 | tablespoon | Unflavored Gelatin |
| ¼ | cup | Sugar |
| ½ | teaspoon | Salt |
| ⅓ | cup | Vinegar |
| 1 | tablespoon | Prepared Horseradish |
| ⅛ | cup | Onion, chopped |
| ½ | cup | Celery, chopped |
| ¼ | cup | Green Bell Pepper, chopped |
Directions
Dissolve gelatin in ¼ cup cold reserved beet juice. Mix ½ cup hod reserved beet juice, sugar, salt, vinegar, horseradish, onion, celery and green pepper. Add to gelatin mixture. Chop beets and add to gelatin. Fill a 3 cup mold or individual molds and chill until firm.
Serves: 6
Source: "Mountain Measures" of the Junior League of Charleston, WV.
ed. 1974
Recipe by: Mrs. J. Vann Carroll Posted to MC-Recipe Digest V1 #618 by Bill Spalding <billspa@...> on May 25, 1997