Horseradish adds a pungent kick of flavor
in this colorful, sweet and tangy lemon gelatin salad with shoestring-cut
beets.
Beet Salad
- 1 (6-ounce) package lemon gelatin
- 1 (15-ounce) can shoestring beets
- 1/4 cup granulated sugar
- 1/2 cup cider vinegar
- 1 heaping tablespoon horseradish (or to
preference)
- Drain beets and add water to juice to
make 1 1/2 cups liquid. Place beets in serving bowl.
- Heat liquid and dissolve gelatin in it.
Add sugar and vinegar and horseradish, stir to mix well.
- Pour liquid over beets, refrigerate and
allow to gel.
Makes 6 servings.
Recipe provided courtesy of Horseradish.org.
