Sweet & Sour Jellied Beet Borscht With Dill

1. 1

   Drain the beets, shred them on the large holes of a box grater or in a food processor, place in a bowl, cover with plastic wrap and refrigerate.

2. 2

   Bring juice combination to a simmer in a non-reactive saucepan; taste and add salt if needed, then stir in the sugar and enough fresh lemon juice to balance the sweet. Stir well to dissolve, and pour 1/4 cup of the hot liquid over packets of gelatin in a small bowl. Stir until completely dissolved, then add remaining beet liquid. Stir well and add remainin beet liquid. Pour into an 8 X 8-inch square dish, allow to cool down to room temperature, cover with plastic wrap and refrigerate until firm, at least 3 hours or overnight.

3. 3

   To serve: Line 6 chilled salad plates with mixed field greens and divide chilled shredded beets among them.

4. 4

   Cut the jellied sweet and sour beet liquid in narrow strips, then turn dish, then cut again crosswise to make tiny cubes. Lossen the cubes with a large spatula and divide them among the salad plates of greens and shredded beets. Top each serving with a spoonful of creme fraiche or sour cream, sprinkle with dill and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.