Cook red beets; take 3 cups of the water they were cooked in. Bring red beet water to a boil.
Mix gelatin and Sure-Jell. Quickly add to the boiling juice to dissolve.
Take from heat; add sugar immediately and stir well.
Put into jars and seal.
Makes 4 to 5 cups.
andoline or V-slicer. Place red beet slices in another small bowl
red onion and dressing in a bowl.
Spoon the beet salad over
nions in a large salad bowl. Divide the salad among 4 plates
n serving plates. Serve with beet salad.
00\u00b0F. Tightly wrap the beet in aluminium foil, place on
Drain beets and chop into bite sized pieces.
Chop onion.
In a large bowl mix all ingredients except lettuce.
Refrigerate 20 minutes.
Wash lettuce and let it dry thoroughly.
On a large serving platter arrange lettuce in an attractive manner.
Spoon beet salad over lettuce.
Cover with cling wrap and refrigerate until ready to serve.
he oil.
Add the beet tops and mix well.
he mixture over the potato salad and stir in lightly.
Three hours before ready to eat:
Pickle red beets and hard-boiled eggs in vinegar, sugar, salt, pepper and small amount of water to almost cover eggs.
Cover dish and put in refrigerator for 3 hours.
Stir now and then to make eggs red.
(Use most of juice from red beets with vinegar.)
Drain all red beet juice.
Measure juice and add same amount of vinegar;
add sugar.
Bring to a boil.
*Or 1 cup vinegar, 2 cups water and red food coloring.
br>Meanwhile, for the pasta salad, cook the pasta in a
Combine red cabbage, vinegar and orange juice.
he chicken with the red cabbage salad and potato and squash puree
Cook spaghetti until tender.
Drain well.
Rinse with cold water.
Add pepper, tomato and onion.
Pour 1/2 bottle of Seven Seas red wine salad vinegar over and mix well.
Add salt and pepper to taste.
Place in casserole dish.
Makes a beautiful and healthy dish.
r slices. *Remember*: Keep the red beets separate from the golden
Preheat oven to 350\u00b0F. Wash beets, trim stems. Place beets in a baking dish; add water. Cover dish tightly with foil and roast for about 1 hour or until tender.
Rub skins off beets. Using gloves, cut each into bite-sized pieces and place in a bowl with onion, mint, and parsley. Combine oil and vinegar and drizzle over salad. Toss well.
Place arugula on a platter, add beet mixture and toss gently. Scatter with feta and hazelnuts.
aste.
Place beets, reserved beet leaves, spinach, sunflower seeds and
If you don't want red fingers use gloves. Or after