Beet Salad Ring

Pat Duran


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.


★★★★★ 1 vote

10 to 12
30 Min


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  • LAYERS 1 AND 3

  • 2 pkg
    unflavored knox gelatin
  • 1 1/2 c
  • 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
  • 2 Tbsp
    shredded carrots
  • 2 tsp
    lemon juice

How to Make Beet Salad Ring


  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.

Printable Recipe Card

About Beet Salad Ring

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

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