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

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