Beet Perfection Salad

Preparation info

  • Difficulty

    Easy

  • Makes

    8

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Zippy in flavor and colorful—just right with pork or chicken

Ingredients

  • 2 envelopes unflavored gelatin
  • ½ c. cold water
  • c. hot beet juice or boiling water
  • 1 c. cider vinegar
  • Juice of 1 lemon
  • 1 tblsp. prepared horse-radish
  • ½ c. sugar
  • 1 tsp. salt
  • 2 c. finely shredded cabbage
  • 2 c. coarsely shredded or diced cooked beets

Method

  • Soften gelatin in cold water; add hot liquid to dissolve. Stir in vinegar, lemon juice, horse-radish, sugar and salt. Chill until thick and syrupy.
  • Fold in cabbage and beets. Pour into 116-qt. mold or 8 individual molds.