Dissolve the lime jello in the boiling water in a saucepan.
Add the cold beet juice, grated onion, horseradish, salt and pepper, mixing thoroughly.
Chill until slightly thickened to the consistency of egg whites.
Fold in the diced beets and celery.
Place into a large salad mold or into 8 individual molds.
Chill for 2 hours or until set.
Unmold to serve and top with a dollop of sour cream on each serving.
00\u00b0F. Tightly wrap the beet in aluminium foil, place on
br>TO SERVE AS A COLD POTATO SALAD; make as stated in
ou need them.
Salad -- Now prepare the salad. In a medium
Boil, steam or microwave carrots until tender. Rinse under cold water until cool then drain. Transfer to a serving platter along with grated beets.
Combine yogurt, cumin, mint, orange juice and oil in a small bowl then drizzle over vegetables to serve. Season.
ream with the lemon juice, beet juice, salt, and sugar until
Boil the beet, carrots, and potatoes in one
ins.
Meanwhile, for the beet salad, combine beets, mint, orange juice
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).
Soften gelatine in 1/4 cup cold water.
Add sweetener to boiling water to dissolve.
Add softened gelatine to dissolve in boiling liquid.
Add other ingredients.
Let liquid get partly set before adding beets and cabbage.
Use beet juice as part of the liquid.
Drain beets, reserving liquid.
Add water to beet juice to equal 2 cups.
Bring liquid to boil.
Remove from heat; stir in jello until dissolved.
Add cold water, onion, horseradish, salt and vinegar.
Chill until partially set.
Add beets, celery and olives.
Pour into 8-inch square dish.
Chill until firm.
Soften gelatin in 1/2 cup cold water in saucepan.
Heat, stirring over low heat until gelatin dissolves.
Add enough water to beet juice to make 1 1/2 cups liquid.
Add salt and onion; chill until partially set.
Stir in beets and celery; put in mold and serve on lettuce leaf.
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
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.
Drain beets, reserving liquid; add water to reserved liquid to equal 2 cups.
In a saucepan, bring beets and liquid to a boil. Remove from heat; stir in gelatin until dissolved.
Add cold water, onions, 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 in squares.
Add dollop of mayonnaise
and top with olives. Yields 9 to 12.
Drain beets, reserving liquid.
Add water to reserve to equal 2 cups.
In saucepan, bring beets and liquid to a 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 x 8-inch Pyrex dish.
Chill.
Top with dollop of mayonnaise and sliced stuffed olives.