Beet Salad
- 1 (16 oz.) can diced or julienned beets
- 1 (6 oz.) pkg. lemon flavored gelatin
- 1 1/2 c. cold water
- 2 Tbsp. finely chopped onion
- 1 or 2 Tbsp. prepared horseradish
- 4 tsp. vinegar
- 1/4 tsp. salt
- 1 1/2 c. chopped celery
- 1/4 c. sliced stuffed olives
- lettuce leaves, mayo and whole stuffed olives (for garnish; optional)
- Drain beets, reserving liquid. Add water to reserved liquid to equal 2 cups. Place in a saucepan and bring to boil. Remove from heat. Stir in gelatin until dissolved. Add cold water, onion, horseradish, vinegar and salt. Chill until partially set. Stir in beets, celery and olives. Pour into an 8-inch square dish. Chill until firm, about 3 hours. Cut salad into squares. Can serve on lettuce-lined plate and top with dollop of mayo and an olive. Makes 9 to 12 servings.
beets, lemon flavored gelatin, cold water, onion, horseradish, vinegar, salt, celery, olives, mayo
Taken from www.cookbooks.com/Recipe-Details.aspx?id=110770 (may not work)