Jellied Beet Salad Recipes

JELLIED BEET SALAD

Steps:

• Mix gelatin and boiling water and stir till gelatin is dissolved.
• Add all other ingredients except beets and chill till slightly thickened.
• Fold in beets and spoon mixture into a lightly oiled mold.
• Chill thoroughly.
• At serving time, turn onto a chilled plate.and serve with a sauce of equal parts of mayonnaise and sour cream or yogurt.
• NOTE***I use reduced fat products in this.

GRANDMA'S HARVARD BEETS

Steps:

• In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.

RUBY-RED BEET SALAD

Steps:

• In a large bowl, combine the gelatins; add boiling water and stir to dissolve. Drain pineapple, reserving the juice; set pineapple aside. Stir juice into gelatin. Refrigerate until slightly thickened. Stir in beets and pineapple. Pour into a 13-in. x 9-in. dish. Refrigerate until firm., For dressing, combine the mayonnaise, sour cream, celery, green pepper and chives in a small bowl. Cut gelatin into squares; serve on lettuce-lined salad plates if desired. Dollop with dressing.

BEET SALAD

Steps:

• Drain beets, reserving liquid in a 2-cup measuring cup; add enough water to measure 2 cups. Set beets aside. Place beet juice mixture in a large saucepan; bring to a boil. Remove from the heat; stir in gelatin until dissolved. Add the cold water, onion, horseradish, vinegar and salt. Chill until partially set. , Stir in the celery, olives and reserved beets. Pour into an 8-in. square dish. Chill until firm, about 3 hours. Cut salad into squares. If desired, serve on a lettuce-lined plate and top with a dollop of mayonnaise and an olive.

JELLIED BEET SALAD

Steps:

• Mix gelatin and boiling water and stir until gelatin is dissolved. Add all other ingredients except beets and chill until slightly thickened. Fold in beets and spoon mixture into a well-rinsed and lightly oiled mold. Chill thoroughly. At serving time, turn out on chilled plate and serve with a sauce of equal parts mayonnaise and sour cream or plain yogurt.

RAW BEET SALAD

Steps:

• Combine beets, balsamic vinegar, olive oil, parsley, garlic, mustard, sea salt, and black pepper in a bowl.

TANGY BEET CONGEALED SALAD

Steps:

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