Title: Congealed Beet Relish Salad
Categories: Salads, To post, Vegetables
Yield: 6 Servings

2 1/2 c Beets, drain, reserve juice
1 tb Unflavored Gelatin
1/4 c Sugar
1/2 ts Salt
1/3 c Vinegar
1 tb Prepared Horseradish
1/8 c Onion, chopped
1/2 c Celery, chopped
1/4 c Green Bell Pepper, chopped

Dissolve gelatin in 1/4 cup cold reserved beet juice. Mix 1/2 cup hod
reserved beet juice, sugar, salt, vinegar, horseradish, onion, celery and
green pepper. Add to gelatin mixture. Chop beets and add to gelatin. Fill a
3 cup mold or individual molds and chill until firm.

Serves: 6

Source: "Mountain Measures" of the Junior League of Charleston, WV.

ed. 1974

Recipe by: Mrs. J. Vann Carroll Posted to MC-Recipe Digest V1 #618 by Bill
Spalding on May 25, 1997