Yield: 12 servings
| Measure | Ingredient |
|---|---|
| ¾ pounds | Beets |
| 1 tablespoon | Beef Bouillon Granules |
| 1½ cup | Water |
| 2 \N | Envelopes Unflavored |
| \N \N | Gelatin |
| 2 tablespoons | Lemon Juice |
| 2 tablespoons | Cider Vinegar |
| 1½ cup | Shredded Cabbage |
| ⅓ cup | Chopped Cucumber |
| ¼ cup | Minced Fresh Dill |
| 2 tablespoons | Finely Chopped Green Onions |
| 1 tablespoon | Prepared Horseradish |
Leave Root & 1 Inch Of Stem On Beets. Scrub With Vegetable Brush.
Place Beets in A Saucepan; Cover With Water & Bring To A Boil. Cover, Reduce Heat & Simmer 35 To 40 Min. OR Until Tender. Drain, Reserving 2 C. Liquid. Rinse Beets Under Cold Water & Drain Again. Trim Off Beet Roots & Stems, & Rub Off Skins; Shred Beets & Set Aside. Combine Beef Granules & Water in A Medium Saucepan. Sprinkle Gelatin Over Bouillon; Let Stand 1 Min. Cook Over Lowheat, Stirrng Constantly Until Gelatin Dissolves. Stir in Reserved Liquid, Lemon Juice & Vinegar. Chill 1½ Hours OR Until The Consistency Of Unbeaten Egg Whites. Combine Reserved Beets, Cabbage, Cucumber, Dill,Green Onions & Horseradish in Medium Bowl. Stir in Gelatin And Spooninto A 6 Cup Mold Coated With Cooking Spray. Chill Until Firm.