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Add a photoRaciónes: 12
Ingredientes
- 3/4 lb Beets
- 1 Tbsp. Beef Bouillon Granules
- 1 1/2 c. Water
- 2 env Unflavored Gelatin
- 2 Tbsp. Lemon Juice
- 2 Tbsp. Cider Vinegar
- 1 1/2 c. Shredded Cabbage
- 1/3 c. Minced Cucumber
- 1/4 c. Chopped Fresh Dill
- 2 Tbsp. Finely Minced Green Onions
- 1 Tbsp. Prepared Horseradish
Direcciones
- Leave Root & 1 Inch Of Stem On Beets. Scrub With Vegetable Brush. Place Beets in A Saucepan; Cover With Water & Bring To A Boil. Cover, Reduce Heat & Simmer 35 To 40 Minutes. Or possibly Till Tender. Drain, Reserving 2 C. Liquid. Rinse Beets Under Cool Water & Drain Again. Trim Off Beet Roots & Stems, & Rub Off Skins; Shred Beets & Set Aside. Combine Beef Granules & Water in A Medium Saucepan. Sprinkle Gelatin Over Bouillon; Let Stand 1 Minutes. Cook Over Lowheat, Stirrng Constantly Till Gelatin Dissolves. Stir in Reserved Liquid, Lemon Juice & Vinegar. Refrigerate1 1/2 Hrs Or possibly Till The Consistency Of Unbeaten Egg Whites. Combine Reserved Beets, Cabbage, Cucumber, Dill,Green Onions & Horseradish in Medium Bowl. Stir in Gelatin And Spooninto A 6 C. Mold Coated With Cooking Spray. RefrigerateTill Hard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 12 servings | |
| Calories 16 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.06g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 30mg | 1% |
| Potassium 90mg | 3% |
| Total Carbs 3.58g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.54g | 2% |
| Protein 0.54g | 1% |
