Russian Beet Salad

1. 1

   Drain beets.

2. 2

   Reserve liquid and slice into shoestrings.

3. 3

   Add enough water to beet juice to make 1 1/2 cups.

4. 4

   Bring to a boil. Add Jell-O and stir until Jell-O is dissolved.

5. 5

   Cool and add sugar, vinegar, horseradish and lemon juice.

6. 6

   Add beets and pour into a 9 x 9-inch glass dish; refrigerate until completely set.

7. 7

   Mix cream cheese and mayonnaise.

8. 8

   Add enough milk until it's like icing. Spread over top of salad and refrigerate until serving time.

9. 9

   Great for a buffet.

* Per serving · 4 servings · Values may vary.

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