Jellied Beet Salad Recipes

Steps:

• Scrub beets and trim tops to 1 in. Place in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool., Peel beets and thinly slice. Transfer to a small bowl. Add the remaining ingredients; toss to coat. Cover and refrigerate overnight.

Steps:

• 1. Combine in pan: sugar, vinegar and beet juice from can of beets. Bring to a boil. Take off burner after it starts to boil.
• 2. Add the package of lemon jello, stir and let cool.
• 3. ADD: Add the mustard seed, onion, celery, green pepper, and beets to jello mixture and mix well. Place in serving dish and refrigerate until jelled.

Steps:

• 1. Layers 1 and 2 Combine both gelatin packages and 1 cup of the water; let stand 1 minute. Stir over medium heat until dissolved. Gradually add gelatin mixture to remaining water and beet juice,shredded beets,onion and salt and pepper, mixing until blended. Pour half of this mixture into a very lightly oiled 6 1/2 cup ring of other mold; chill until almost set.
• 2. Layer 2 Combine gelatin and cold water in saucepan; let stand 1 minute. Stir over medium heat until gelatin is dissolved; cool.Gradually add salad dressing to softened cream cheese, shredded carrots, horseradish and lemon juice.
• 3. Spread cream cheese mixture over first beet layer; chill until almost set. Pour remaining beet mixture over cream cheese layer; chill until firm. Unmold; onto curly endive or lacy leaf lettuce.
• 4. Note: May serve with 1 cup dairy sour cream and 1/2 cup salad dressing or mayonnaise Combine, mixing well.

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.

Steps:

• 1. Dissolve gelatin in 2 cups boiling water. Drain beets and pineapple. Use the juices and enough water to make up the other 2 cups of liquid. I tablespoon lemon juice can be included.
• 2. Cut beets in Julienne strips. When gelatin is parly set, add pineapple, beets, celery and nuts. Chill until set.