Ruby Beet Salad Mold Recipe
Ingredients
| Beets | 1 Can (10oz), diced | |
| 1 envelope unflavored gelatine | ||
| 1/4 cup cold beet juice | ||
| 1/2 cup hot beet juice | ||
| Sugar | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| 1/3 cup vinegar or lemon juice | ||
| Radish | 2 1/2 Tablespoon | |
| Onion | 2 Tablespoon, chopped | |
| Celery | 1/2 Cup (16 tbs), finley diced | |
| Green pepper | 1/4 Cup (16 tbs), finley diced | |
Directions
GETTING READY
1) Strain off the beets and store the liquid.
2) In a small bowl, combine gelatine in the cold beet juice to soften.
MAKING
3) In a skillet, heat ½ cup of beet juice.
4) Heat 1/2 cup of the beet juice.
5) Add beets, sugar, salt, vinegar or lemon juice, horse-radish, onion, celery and green pepper.
6) Pour into a lightly oiled mold.
7) Place inside refrigerator to chill down.
SERVING
8) Serve after unmolding and garnish on bed greens.
1) Strain off the beets and store the liquid.
2) In a small bowl, combine gelatine in the cold beet juice to soften.
MAKING
3) In a skillet, heat ½ cup of beet juice.
4) Heat 1/2 cup of the beet juice.
5) Add beets, sugar, salt, vinegar or lemon juice, horse-radish, onion, celery and green pepper.
6) Pour into a lightly oiled mold.
7) Place inside refrigerator to chill down.
SERVING
8) Serve after unmolding and garnish on bed greens.
Chef
