Beet Salad

Beet Salad
* 1 can (16 ounces) diced or julienned beets
* 1 package (6 ozs) lemon flavored gelatin
* 1 1/2 C. cold water
* 2 TBSPs finely chopped onion
* 1 to 2 TBSPs prepared horseradish
* 4 tsps vinegar
* 1/4 tsp salt
* 1 1/2 C. celery, diced
* 1/4 C. artichoke hearts, diced

Drain beets, reserving the beet juice; add water to the reserved liquid to bring the liquid amount to two cups. Place in a saucepan and bring to a boil. Remove from heat; stir in gelatin until dissolved. Add cold water, onion, horse radish, vinegar and salt. Chill ’til partially set. Stir in the beets, celery and artichoke hearts. Pour into an 8 inch square dish. Chill until firm, about three hours. Cut salad into squares.

The HG wrote this when she posted it originally at The Common Room: The DHM doesn’t think many readers are at all interested in a beet salad recipe; the Head Girl is, as a general rule, completely empathetic with this point of view. In her opinion, beets usually taste like some poor vegetable gone astray. This salad is different; the beets have been brought back to the straight and narrow path and are combined with many delightful flavors.

This is one of my favorite side dishes at holiday meals. The color is so festive, and the flavor is piquant, refreshing, and light. This year I am wondering if it could be made with plain, unflavored gelatin and some lemon juice or lemon extract.

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