Beet Salad I
- 2 raw beets, shredded
- 1 large Granny Smith apple
- 1 cup raisins
- 1 cup celery, finely diced
- 1/2 cup walnuts, chopped
- 1 Tbsp. lemon juice
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. olive oil
Stir together beets, apple, raisins, celery and walnuts. Sprinkle the liquids over and mix thoroughly. Refrigerate. Keeps well for a couple of days.
(I'm not much on beets, but this is really good!)
By Terri H.
Beet Salad II
- 2 cups diced beets (reserve 1/2 cup beet liquid)
- 2 pkgs. lemon gelatin (3oz. size)
- 3 cups boiling water
- 2 Tbsp. lemon juice
- 2 Tbsp. vinegar
- 1 Tbsp. prepared horseradish
- 1 1/2 tsp. onion salt
- 1/2 cup diced celery
- cottage cheese (regular size)
Dissolve gelatin in boiling water, add beet liquid. Add remaining ingredients except beets and celery. Chill until slightly thickened. Fold in vegetables. Chill in a 5 cup mold. Unmold and garnish with cottage cheese.
By Robin from Washington, IA
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