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Beet Salad
Pickled Eggs
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Yield 6 servings.

Ingredients
1 can shoestring beets (large)
1 pkg. lemon flavored gelatin (3-oz.)
1/4 c. sugar
1/4 c. vinegar
1 T. horseradish

Directions
Drain beets, measure juice.
Add water to make 1 1/2 cups liquid.
Bring liquid to boil, remove from heat and add lemon gelatin, sugar, vinegar, and horseradish, stirring until gelatin and sugar have dissolved.
Add beets, turn into a 1 quart mold.
Chill until firm.

The Cook:  Lucille P. Martin Keywords: beets, salads
Category: Salads
Cookbooks: Cooking with Carl, Hugh and Your Friends, All
Recipe #660 was added on February 04, 2007 by deebeeeff and last updated on October 18, 2021.


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