Beet Salad Ring

Pat Duran

By
@kitchenChatter

This makes a beautiful centerpiece for your buffet table or your Sunday dinner.
With the refreshing middle layer of cream cheese and onion with a little lemon juice for flavor enhancement.


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Comments:

Serves:

10 to 12

Prep:

30 Min

Method:

Refrigerate/Freeze

Ingredients

LAYERS 1 AND 3

2 pkg
unflavored knox gelatin
1 1/2 c
water
2 c
beet juice (from pickled beets)
1 c
shredded pickled beets or pickled julienned beets
1 Tbsp
grated onion
1 dash(es)
salt and pepper

LAYER 2

1 pkg
unflavored knox gelatin
1/4 c
cold water
1/2 c
mayonnaise or salad dressing
8 oz
cream cheese, softened
1 tsp
horseradish
2 Tbsp
shredded carrots
2 tsp
lemon juice

Directions Step-By-Step

1
Layers 1 and 2
Combine both gelatin packages and 1 cup of the water; let stand 1 minute. Stir over medium heat until dissolved. Gradually add gelatin mixture to remaining water and beet juice,shredded beets,onion and salt and pepper, mixing until blended. Pour half of this mixture into a very lightly oiled 6 1/2 cup ring of other mold; chill until almost set.
2
Layer 2
Combine gelatin and cold water in saucepan; let stand 1 minute. Stir over medium heat until gelatin is dissolved; cool.Gradually add salad dressing to softened cream cheese, shredded carrots, horseradish and lemon juice.
3
Spread cream cheese mixture over first beet layer; chill until almost set. Pour remaining beet mixture over cream cheese layer; chill until firm. Unmold; onto curly endive or lacy leaf lettuce.
4
Note:
May serve with 1 cup dairy sour cream
and 1/2 cup salad dressing or mayonnaise
Combine, mixing well.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy, Heirloom