Beet Salad Ring
With the refreshing middle layer of cream cheese and onion with a little lemon juice for flavor enhancement.
LAYERS 1 AND 3
2 pkgunflavored knox gelatin
1 1/2 cwater
2 cbeet juice (from pickled beets)
1 cshredded pickled beets or pickled julienned beets
1 Tbspgrated onion
1 dash(es)salt and pepper
1 pkgunflavored knox gelatin
1/4 ccold water
1/2 cmayonnaise or salad dressing
8 ozcream cheese, softened
2 Tbspshredded carrots
2 tsplemon juice
How to Make Beet Salad Ring
- 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.
- 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.
- 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.
May serve with 1 cup dairy sour cream
and 1/2 cup salad dressing or mayonnaise
Combine, mixing well.