Tangy Beet Congealed Salad Recipe

Name: Tangy Beet Congealed Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 ounce) package lime Jell-O gelatin; 1 cup boiling water; 1 cup cold beet juice; 2 teaspoons grated onions; 1 teaspoon prepared horseradish; 3/4 teaspoon salt; 1 dash pepper; 3/4 cup diced pickled beet; 3/4 cup diced celery; 4 ounces sour cream

Servings: persons

1 (3 ounce) package lime Jell-O gelatin
1 cup boiling water
1 cup cold beet juice
2 teaspoons grated onions
1 teaspoon prepared horseradish
3/4 teaspoon salt
1 dash pepper
3/4 cup diced pickled beet
3/4 cup diced celery
4 ounces sour cream

1
Dissolve the lime jello in the boiling water in a saucepan.
2
Add the cold beet juice, grated onion, horseradish, salt and pepper, mixing thoroughly.
3
Chill until slightly thickened to the consistency of egg whites.
4
Fold in the diced beets and celery.
5
Place into a large salad mold or into 8 individual molds.
6
Chill for 2 hours or until set.
7
Unmold to serve and top with a dollop of sour cream on each serving.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (3 ounce) package lime Jell-O gelatin, 1 cup boiling water, 1 cup cold beet juice, 2 teaspoons grated onions, and more.

Yes, Tangy Beet Congealed Salad 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.

Tangy Beet Congealed Salad

How did you like this recipe?

Frequently Asked Questions