Molded beet salad - gh_9407
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (16oz) sliced beets |
| 2 | Envelopes unflavored gelatin | |
| 2 | packs | Lemon-flavor gelatin for 4 servings |
| 1 | (8oz) container sour cream | |
| ⅔ | cup | Cider vinegar |
| ¼ | teaspoon | Salt |
| 3 | tablespoons | Chopped fresh dill or |
| 1 | tablespoon | Dried dillweed |
| Dill sprigs for garnish | ||
Directions
EARLY IN DAY OR DAY AHEAD:
1. Into 2 qt saucepan, drain liquid from beets. Add 2 cups water to beet liquid. Evenly sprinkle unflavored gelatin over liquid and let stand 1 minute to soften gelatin slightly. Cook over medium heat, stirring frequently, until gelatin completely dissolves.
2. Remove saucepan from heat; stir in both packages lemon-flavor gelatin until completely dissolved.
3. Pour gelatin mixture into lg bowl; stir in sour cream, cider vinegar, salt, and 3 cups cold water Refrigerate gelatin mixture until it mounds slightly when dropped from a spoon, about 2 hours, stirring occasionally.
4. Coarsely chop beets; fold beets and chopped dill into thickened gelatin. Pour into 8-cup mold. Cover and refrigerate until set, at least six hours.
5. To serve, unmold gelatin onto chilled platter. Arrange dill sprigs around mold.
Each serving: About 85 calories, 3 9 fat, 6 mg cholesterol, 220 mg sodium.
Good Housekeeping/July'94/scanned & fixed by DP & GG