Lynn's Beet Relish Congealed Salad
2 1/2 cup Beets, drain, reserve juice
1 tbl Unflavored Gelatin
1/4 cup Sugar
1/2 tsp Salt
1/3 cup Vinegar
1 tbl Prepared Horseradish
1/8 cup Onion, chopped
1/2 cup Celery, chopped
1/4 cup Green Bell Pepper, chopped
Method :
Dissolve gelatin in 1/4 cup cold reserved beet juice. Mix 1/2 cup hod reserved
beet juice, sugar, salt, vinegar, horseradish, onion, celery and green pepper.
Add to gelatin mixture. Chop beets and add to gelatin. Fill a 3 cup mold or
individual molds and chill until firm.
Serves: 6