Piquant Molded Beet Salad Recipe – a delicious recipe with beets, tarragon vinegar, lemon gelatin, salt, onion, horseradish. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
To the liquid liquid removed from the canned beets add in sufficient water to make 1 1/2 c., the vinegar and salt; bring to a boil.
2
Off the heat stir in gelatin till dissolved.
3
Add in onion and horseradish and chill.
4
When gelatin is partially set add in beets, quartered, and celery.
5
Put in a 1 1/2 qt ring mold and chill till set.
6
At serving time unmold onto a bed of greens (chicory, leaf lettuce, etc.).
7
In center of ring set lowfat sour cream that has been seasoned to taste with more horseradish, salt and pepper.
8
(This is great gelatin salad which is not sweet and can be as spicy with horseradish as the palate permits.
9
The secret: be sure horseradish is fresh.)
27
kcal
Calories
7
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 can tiny whole beets (2 c.), 3 tbsp. tarragon vinegar, 1 pkg. lemon gelatin, 1/2 teaspoon salt, and more.
Yes, Piquant Molded Beet Salad Recipe falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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