Beet Salad

Dry

• 2 small pkg. lemon jello (or 1 large)

Wet

• 1 cup boiling water (~240 g)
• 1 cup cold water or ice cubes (~240 g)
• 1 1/2 cups beet juice (from cooking beets) (~360 g)

Other

• couple drops red food coloring
• 2 cups grated cooked beets
• 1 1/2 cups chopped celery (~150 g)
• 4 Tbsp. horseradish
• 4 Tbsp. grated onions (~40 g)

1. 1

   Dissolve the jello in the boiling water.

2. 2

   Add the cold water and beet juice.

3. 3

   Refrigerate until it thickens to egg-white consistency.

4. 4

   Add the beets, celery, horseradish and onions.

5. 5

   Pour into molds and refrigerate. Topping: mayonnaise thinned with Half & Half; add Durkee's or horseradish if desired.