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Jellied Beet Salad Recipe
|Chopped cooked beets||3 Cup (48 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 1⁄2 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Beet liquid||1 1⁄2 Cup (24 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Finely chopped celery||1 1⁄2 Cup (24 tbs)|
|Finely minced onion||1 Tablespoon|
|Bottled horseradish||2 Tablespoon|
Serving size: Complete recipe
Calories 933 Calories from Fat 9
% Daily Value*
Total Fat 0.96 g1.5%
Saturated Fat 0.12 g0.59%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3778.9 mg157.5%
Total Carbohydrates 198 g66%
Dietary Fiber 11.5 g46.2%
Sugars 167.4 g
Protein 31 g61.6%
Vitamin A 16.2% Vitamin C 34.3%
Calcium 11.5% Iron 23.3%
*Based on a 2000 Calorie diet
Add gelatin to cold water; soak 5 min.
Heat beet liquid to boiling, add salt.
Remove from heat, add softened gelatin, and stir until dissolved.
Cool until syrupy and beginning to thicken.
Then fold in beets, celery, onion, and horse-radish.
Pour, into a 1 1/2 qt ring mold, or individual molds.
Chill until set.
Turn onto salad greens arranged on chop plate.
Toss 8 c shredded red.and white cabbage with 1/2 c vinegar, 1 teasp salt, 1/4 teasp pepper, and 1/4 c sugar, combined.
Heap in center, and in mounds, around ring.
Serve mayonnaise separately.