Sweet & Sour Jellied Beet Borscht With Dill

• 2 (15-1/2 ounce) cans whole or sliced beets, canned with salt, beet juices drained and combined with water to make 3-1/4 cups liquid
• 1/2 cup sugar
• Fresh lemon juice, to taste
• Pinch white pepper
• 2 envelopes plain gelatin
• Ready-to-serve mixed field greens for salad
• Creme fraiche or sour cream
• Fresh dill, finely chopped

1. Drain the beets, shred them on the large holes of a box grater or in a food processor, place in a bowl, cover with plastic wrap and refrigerate.
2. Bring juice combination to a simmer in a non-reactive saucepan; taste and add salt if needed, then stir in the sugar and enough fresh lemon juice to balance the sweet. Stir well to dissolve, and pour 1/4 cup of the hot liquid over packets of gelatin in a small bowl. Stir until completely dissolved, then add remaining beet liquid. Stir well and add remainin beet liquid. Pour into an 8 X 8-inch square dish, allow to cool down to room temperature, cover with plastic wrap and refrigerate until firm, at least 3 hours or overnight.
3. To serve: Line 6 chilled salad plates with mixed field greens and divide chilled shredded beets among them.
4. Cut the jellied sweet and sour beet liquid in narrow strips, then turn dish, then cut again crosswise to make tiny cubes. Lossen the cubes with a large spatula and divide them among the salad plates of greens and shredded beets. Top each serving with a spoonful of creme fraiche or sour cream, sprinkle with dill and serve.

beets, sugar, lemon juice, white pepper, gelatin, ready, sour cream, fresh dill

Taken from www.epicurious.com/recipes/member/views/sweet-sour-jellied-beet-borscht-with-dill-1202435 (may not work)