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Name: Molded Beet Salad
Prep time: 15 min
Total time: 15 min
Yield: 10
Cuisine: American
Ingredients: 3 C cooked beets shredded; 1/2 C sugar; 1/2 C vinegar (Chinese preferable); 2 T plain gelatin; 1/2 C cold water; 1 1/2 tsp salt; 1 1/2 C celery finely chopped; 1 T horseradish grated; 1 T onion grated

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INGREDIENTS

3 C cooked beets ; shredded
1/2 C sugar
1/2 C vinegar (Chinese preferable)
2 T plain gelatin
1/2 C cold water
1 1/2 tsp salt
1 1/2 C celery ; finely chopped
1 T horseradish ; grated
1 T onion ; grated

Servings

INSTRUCTIONS

Drain beets; keep 1 1/2 C of the juice. Combine the beets, sugar and vinegar in a bowl and chill. In a separate bowl, dissolve the gelatin in the cold water. In a saucepan, combine the salt with the reserved juice; bring to a boil. Take off the burner, add the gelatin, stir well. Cool until syrupy.

Mix the celery, radish, onion, beets, and syrupy mixture. Pour into an oiled 1 1/2 qt mold. Chill until firm. Unmold on bed of lettuce or watercress for beauty.

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Nutrition

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Serving Size: 1 Serving (82g)
Recipe Makes: 10 Servings

Calories: 137
Calories from Fat: 1 (1%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 38.4mg		1 %
Potassium 164.3mg		4 %
Total Carbohydrate 34.7g		10 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 33.2g
Protein 0.8g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 137

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