Jellied Beetroot And Apple Salad Recipe

Summary

CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Red jelly5 Ounce (1 tablet)
 Boiling water1⁄2 Pint
 Vinegar1⁄4 Pint
 Lemon juice2 Tablespoon
 Walnut halves2 Ounce
 Cooked beetroot1 Pound, skinned and sliced or diced
 Eating apples2 , peeled, cored and sliced
 Chicory1 Tablespoon (for garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 1095 Calories from Fat 318

% Daily Value*

Total Fat 38 g58.4%

Saturated Fat 3.6 g17.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 549.2 mg22.9%

Total Carbohydrates 182 g60.5%

Dietary Fiber 19.9 g79.5%

Sugars 125.6 g

Protein 17 g34.1%

Vitamin A 20.7% Vitamin C 53.2%

Calcium 10.5% Iron 12.2%

*Based on a 2000 Calorie diet

Directions

Break up the jelly tablet. Put it in a bowl and dissolve it in the boiling water. Mix together the vinegar and lemon juice and make up to 300 ml (1/2 pint) with cold water. Add to the hot jelly liquid.
Put the walnut halves in the bottom of a 1.2 litre (2 pint) ring mould and add the beetroot and apples in layers. Pour on the liquid jelly and leave to set in the refrigerator. When required, unmould onto a flat plate and garnish with chicory.
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