Jellied Beet And Horseradish Salad Recipe
Ingredients
| 2 tablespoons plain gelatin | ||
| Cold water | 2 Tablespoon | |
| Boiling water | 2 Cup (16 tbs) | |
| Lemon juice | 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Prepared horseradish | 1 1/2 Tablespoon | |
| Vinegar | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Few drops Worcestershire sauce | ||
| Cabbage | 3/4 Cup (16 tbs), finley chopped | |
| 3/4 cup shredded cooked beets | ||
Directions
1.
Sprinkle the gelatin over the cold water and dissolve in the boiling water.
2.
Combine the gelatin with the lemon juice, sugar, horseradish, vinegar, salt, and Worcestershire sauce.
Chill until it begins to set.
3.
Stir the cabbage and beets into the partially set gelatin and pour into a mold.
Chill until firm.
4.
Unmold on a bed of crisp greens and serve with mayonnaise.
Sprinkle the gelatin over the cold water and dissolve in the boiling water.
2.
Combine the gelatin with the lemon juice, sugar, horseradish, vinegar, salt, and Worcestershire sauce.
Chill until it begins to set.
3.
Stir the cabbage and beets into the partially set gelatin and pour into a mold.
Chill until firm.
4.
Unmold on a bed of crisp greens and serve with mayonnaise.
Chef
