How to make it

  • Chop 2 cans sliced beets in small pieces & drain saving liquid; add 2 envelopes gelatin, 1/2 C cold water, 1/2 C sugar, 1.5 t salt, 1/2 C apple cider vinegar to saved beet liquid. Bring to a boil until sugar & gelatin are dissolved. Remove from heat. Add chopped beets, 1 bunch chopped green onions, 1.5 C chopped celery, and 2 t horseradish. Mix well & pour into 8 x 10 pyrex dish. Place in fridge overnight to set. Serve as a side salad on a lettuce leaf with dollop of mayo and horseradish mixed.

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