Horseradish adds a pungent kick of flavor in this colorful, sweet and tangy lemon gelatin salad with shoestring-cut beets.
1 (6-ounce) package lemon gelatin
1 (15-ounce) can shoestring beets
1/4 cup granulated sugar
1/2 cup cider vinegar
1 heaping tablespoon horseradish (or to preference)
- Drain beets and add water to juice to make 1 1/2 cups liquid. Place beets in serving bowl.
- Heat liquid and dissolve gelatin in it. Add sugar and vinegar and horseradish, stir to mix well.
- Pour liquid over beets, refrigerate and allow to gel.
Makes 6 servings.
Recipe provided courtesy of Horseradish.org.