Tangy Beet Congealed Salad Recipe
This delightful Tangy Beet Congealed Salad is a treasured family recipe that turns even the most dedicated beet-haters into enthusiastic fans. With its vibrant green color and tangy flavor, it’s the perfect accompaniment to ham or pork, effortlessly elevating a simple meal into something special. This dish not only offers a refreshing and unique twist to your lunch or snacks but also adds a delightful visual and flavor contrast to any plate.
Ingredients
- 1 package lime Jell-O gelatin
- 1 cup boiling water
- 1 cup cold beet juice
- 1 cup finely grated onions
- 2 tablespoons prepared horseradish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup finely diced celery
- 1 cup diced cooked beets
- 1 cup sour cream
Instructions
Step 1: Prepare the Gelatin Mixture
- Begin by dissolving the lime Jell-O gelatin in 1 cup of boiling water. Stir the mixture thoroughly in a medium-sized saucepan until the gelatin is completely dissolved.
Step 2: Mix Ingredients
- Once the gelatin is fully dissolved, stir in the cold beet juice, grated onions, prepared horseradish, salt, and black pepper. Mix well to ensure that all the ingredients are combined evenly.
Step 3: Chill the Mixture
- Transfer the gelatin mixture to a large bowl or a smaller dish if you are using individual molds. Chill the mixture in the refrigerator until it thickens to the consistency of egg whites, which typically takes about 30 minutes to 1 hour.
Step 4: Add Beets and Celery
- When the gelatin mixture has thickened, gently fold in the diced cooked beets and finely diced celery. Ensure that the beets and celery are evenly distributed throughout the mixture without breaking them up too much.
Step 5: Mold and Set
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Pour the mixture into a large salad mold or divide it among 8 individual molds. Smooth the top with a spatula to ensure an even surface.
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Chill the molds in the refrigerator for at least 2 hours, or until the salad is fully set and firm.
Step 6: Serve
- To serve, carefully unmold the salad onto a serving platter or individual plates. Garnish each serving with a dollop of sour cream for an extra touch of creaminess and flavor.
Nutritional Information (Per Serving)
- Calories: 117.8
- Fat Content: 4.2g
- Saturated Fat Content: 2.6g
- Cholesterol Content: 8.8mg
- Sodium Content: 455.8mg
- Carbohydrate Content: 18.9g
- Fiber Content: 1g
- Sugar Content: 12.6g
- Protein Content: 2.1g
This Tangy Beet Congealed Salad is sure to be a hit at your next gathering or family meal, offering a delightful combination of flavors and a vibrant burst of color that is both visually appealing and delicious. Enjoy this classic recipe from “Love With Recipes,” and make it a part of your culinary repertoire for those special occasions!
