Jellied Beetroot And Apple Salad Recipe
Ingredients
| 1 x 5 oz red jelly tablet | ||
| Boiling water | 1/2 Pint | |
| Vinegar | 1/4 Pint | |
| Lemon juice | 2 Tablespoon | |
| Walnut halves | 2 Ounce | |
| 1 lb cooked beetroot, skinned and sliced or diced | ||
| 2 eating apples, peeled, cored and sliced | ||
| Chicory to garnish | ||
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.
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.
Chef
