NVDAILY.COM | Reader Recipes

Posted October 29, 2010 | comments Leave a comment

Beet Salad

2 cans of sliced or diced beets, drain,
save juice
2 (3 oz.) lemon jello
1 1/2 c. hot water, adding beet juice
to the hot water
3 1/2 tsp. vinegar (can use white vinegar)

Cool and chill until slightly thickened. Add cut-up beets, 3/4 c. diced celery, 1 T. grated grated onion and 1 1/2 T. horseradish (prepared). Pour into a lightly greased 1 1/2 quart mold. Best made the day before serving. Can be doubled.

Mary Butler - Front Royal, VA


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