Zesty Beet Salad -- Quad-Cities Online Recipe Book
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Zesty Beet Salad

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Ingredients

1 package (3 ounces) lemon gelatin
1 1/4 cups boiling water
1 can (15.5 ounces) diced beets
2 tablespoons cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon horseradish
1 teaspoon grated onion
1/2 teaspoon salt
4 drops Tabasco sauce
1/2 cup finely chopped celery

Instructions

Dissolve gelatin in boiling water. Drain beets, reserving 3/4 cup of beet liquid. Add beet liquid to gelatin with vinegar, Worcestershire sauce, horseradish, onion, salt and Tabasco sauce. Pour into a 9x9-inch square dish. Refrigerate until mixture just begins to set. Add drained beets and celery and refrigerate until firm. Cut into squares to serve.

Gloria Kundert, Moline



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