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BEET SALAD WITH HORSERADISH

Fix-it And Enjoy-it Cookbook
by Phyllis Pellman Good

Makes 6 servings
Prep Time: 10 minutes
Cooking Time: 5 minutes
Chilling Time: 4 hours
 

Ingredients

• 16-oz. can diced beets, drained, juice reserved
• 3-oz. pkg. lemon gelatin
• 2/3 cup orange juice
• 1 tsp. grated onion
• 2-3 tsp. grated horseradish, depending upon how much zip you like
• 1 tsp. vinegar
• 1 tsp. salt
• 2/3 cup chopped celery
 

Directions

1. Drain beets, reserving juice.

2. Pour beet juice into a 1-cup measure. Fill to the top with water. Pour into a small saucepan. Bring to a boil.

3. Dissolve gelatin in boiling beet juice. Stir in orange juice, onion, horseradish, vinegar, and salt. Mix well.

4. Chill beet-gelatin mixture until slightly thickened.

5. Stir in beets and celery. Pour into mold.

6. Chill until firm. Unmold on a serving plate.
 

Dorothy Lingerfelt, Stonyford, CA