Post by Baking_Bud on Jan 2, 2003 0:33:31 GMT -6
Pickled Beet Salad
2 cans Sliced pickled beets (1 lb -- cans)
1 package Lemon or orange gelatin -- (6 oz.)
1/4 cup Finely minced onion
1/2 teaspoon Salt
1/4 teaspoon Allspice
1 teaspoon + 1 T. prepared horseradish -- divided
3 tablespoons Lemon juice
1/2 cup Sour cream
1/2 cup Mayonnaise
Drain liquid from beets and measure, adding enough water to make 3 1/2 cups. Cut beets into strips and set aside. In a saucepan, combine the gelatin, beet liquid, onion, salt, allspice and 1 t. horseradish. Stir over medium heat until gelatin is dissolved. Remove from heat, stir in lemon juice and chill until syrupy. Add beets to gelatin mixture. Pour into a 2 qt. mold and chill unti set. Unmold and serve with a dressing made by combining sour cream, mayo and 1 T. horseradish. If a ring mold is used place the bowl of dressing in the center.