Congealed Beet Salad - cooking recipe

Ingredients

1 (16 oz.) can whole pickled beets
3/4 c. white wine vinegar
1 tsp. grated onion
2 (3 oz.) pkg. lemon jello
3/4 c. sugar
1 Tbsp. horseradish

Preparation

Drain beets, reserving liquid. Place beets in food processor; process until pureed. Combine reserved beet liquid, vinegar and onion in saucepan and bring to a boil. Dissolve jello and sugar in boiling liquid. Remove from heat. Stir in beet puree and horseradish. Pour mixture into lightly greased 8-inch square pan. Chill until firm. Cut in squares and serve on lettuce. Garnish with a dollop of mayonnaise and a sprig of parsley. Serves 8 to 10.