Pickled Beet Salad

• envelope unflavored gelatin↗1
• cup granulated sugar↗1⁄4
• cup water↗1⁄2
• teaspoon lemon juice↗1⁄4
• teaspoon distilled vinegar (white or clear)↗1⁄2
• teaspoons cream-style prepared horseradish↗1 1⁄2
• cup finely diced celery1⁄2
• cup finely diced onion1⁄4
• (16 ounce) can sliced beets, drained,liquid reserved1
• GARNISH
• teaspoons mayonnaise↗2 -3

Step-by-step instructions

1. 1

   Grease an 8x8-inch glass casserole or a 1 1/2 quart mold.

2. 2

   Cut the sliced beet into julienne strips.

3. 3

   In saucepan, add gelatine, sugar and 1/2 cup water.

4. 4

   Heat on medium setting, stirring constantly, until gelatine is dissolved.

5. 5

   Set aside.

6. 6

   Add enough water to beet juice to make 1 cup.

7. 7

   Pour into saucepan.

8. 8

   Add lemon juice, vinegar and horseradish to gelatine mixture.

9. 9

   Refrigerate until mixture is partially thickened.

10. 10

    Stir in celery, spring onions, and beets.

11. 11

    Refrigerate until congealed and well set.

12. 12

    TO SERVE: Cut into squares and place on bed of lettuce.

13. 13

    Garnish with 1/2 tsp mayonnaise on top of each square.

14. 14

    SUBSTITUTIONS: Replace celery with 1/2 cup grated carrots.