Beet Salad

Ruby Stewart

  • 3 (No. 2) cans beets, chopped fine & save liquid
  • 1/2 cup vinegar
  • 2 enveloped plain gelatin, dissolve in 1/2 cup cold water
  • 1 1/2 Tbsp. minced green onion
  • 1/2 cup sugar
  • 2 tsp horseradish
  • 1 1/2 tsp salt
  • 1/2 cup India relish
  • 1 1/2 cup chopped celery

Bring beet liquid to boil – add the dissolved gelatin and all other ingredients. Place in refrigerator to gel.





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