00\u00b0F. Tightly wrap the beet in aluminium foil, place on
ater.
Meanwhile, clean the beet greens with the stems; add
ints.
Farm Journal's Best Ever Vegetable Recipes.
Mix as you would any jello salad.
Serves 10.
From the Family Recipe Box, in Grandpa's typewriting.
As with many old recipes, it lacks a bit of detail in the instructions (Use sugar-free jello for diabetic or lowcarb menus).
For a smooth style salad or spread: Toss everything in a food processor; Pulse until mixed well; Season with salt, pepper, and mayo (optional) to taste.
For a chunkier style salad: Grate beets on the medium side of a grater; Grind or finely chop walnuts (or, buy them pre-ground); Mince prunes (or grind them w/ walnuts in a food processor or by hand); Mix everything together and season to taste.
ream with the lemon juice, beet juice, salt, and sugar until
ins.
Meanwhile, for the beet salad, combine beets, mint, orange juice
Mix all salad dressing ingredients in a large bowl.
Toss remaining ingredients into the large bowl with dressing, toss to coat.
Chill for at least 1 hour overnight is best.
Top with sliced egg and sprinkle paprika.
o 350\u00b0F Wrap each beet in foil and place in
n serving plates. Serve with beet salad.
Season. Serve warm tarts with beet salad.
avioli. Toss together. Serve with beet salad.
bowl.
Spoon the beet salad over a bed of arugula
Dissolve
Jell-O
in
boiling water and add beet juice, vinegar and
salt.
When this is cool, add the beets, nuts and other ingredients.
Mold
in
individual
molds
or in a salad mold ring.
Makes 8 servings.
Very good with meats.
sing a spiralizer.
Place beet spirals in a bowl; add
Drain beets (use juice as directed).
Dissolve jello in hot beet and orange juice.
Add salt, horseradish and vinegar.
Cool to soft jell stage, then add celery, onion and beets.
Refrigerate for several hours or overnight.
Unmold on salad greens or scoop out with ice cream scoop onto salad greens.
Yields 5 cups.
reate a seal around the beet. Roast the beets on a
Boil the beet, carrots, and potatoes in one
Drain beets; save juice.
Boil 1/2 cup water; add beet juice, salt and 1/3 cup vinegar.
Bring to a boil.
Dissolve Jell-O in boiling mixture.
Remove from heat.
Add sugar; let set until syrupy.
Add diced beets, chopped onion and celery.
Add horseradish, if desired (this gives an entirely different flavor to salad).
Pour into a shallow, square pan.
After congealed, may spread with softened cream cheese.
Combine cabbage, carrots, beet, and garlic in a large glass bowl.
Stir together water, sugar, salt, and pepper in a large saucepan over medium heat and bring to a boil. Stir in vinegar and oil and heat for 30 seconds, but do not boil anymore.
Pour hot brine over vegetables and stir to combine. Place a plate on top of the vegetables and weigh down with a bowl of water or a full can of beans. Press at room temperature, 8 hours to overnight.
Transfer salad into 8 pint-size jars, seal, and store in the refrigerator.