Beet Horseradish Mold Recipe
Ingredients:
1 (1 lb.) can julienne beetsWater
1 (3 oz.) pkg. lemon flavored gelatin dessert
2 tbsp. cider vinegar
2 tbsp. bottled white horseradish, undrained
Sour cream
Cooking Directions:
Into a strainer set over a pint measure, drain the beets. Add enough water to vinegar and beet juice to make 1 2/3 cups; pour into a saucepan and heat until almost boiling. Add to gelatin; stir until dissolved. Chill until slightly thickened. Fold in beets and horseradish. Turn into a 1 quart mold or individual ones. Garnish with salad greens. Serve with sour cream. Serves 8.Other Recipes you might like:
Red Beet Sauce (cream), Baby Beets In Sour Cream, Beet Salad, "can't Be Beet" Dip, Beet Bake, Beet Jello Salad
