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Burgundy Beet Salad 1 pound of cooked beets, skinned and diced
1/2 cup of walnuts, finely chopped
1 tablespoon of prepared horseradish
1/3 cup of unflavored yogurt
1 1/4 teaspoons of mayonnaise
1/4 cup of half and half or cream
1/3 cup of orange juice
1/4 teaspoon of salt
1/8 teaspoon of salt
1/8 teaspoon of pepper
2 tablespoons of parsley, chopped |
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Place the beets and walnuts in a salad or serving bowl, stir in horseradish, yogurt, mayonnaise, half and half and orange juice. Mix thoroughly, season with salt and pepper. When serving, sprinkle each serving with chopped parsley. Serves 7
Burgundy Beet Salad 2
1 can diced beets
1 package of lemon Jell-O
3/4 cup of red wine
1 teaspoon of grated onion
1/2 teaspoon of salt
1 cup of finely chopped celery
1 tablespoon of lemon juice
Drain beets and measure 1 cup beet juice, adding water if necessary. Heat juice to boiling. Remove from heat. Add Jell-O and stir until dissolved. Add grated onion, wine and salt and lemon juice. Chill and when mixture begins to thicken, fold in beets and celery. Pour into mold and chill until set. Serve with dressing made with mayonnaise, sour cream and horseradish.
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