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Ingredientes
- 1 can tiny whole beets (2 c.)
- 3 tbsp. tarragon vinegar
- 1 pkg. lemon gelatin
- 1/2 teaspoon salt
- 2 tbsp. grated onion
- 2 tbsp. horseradish (or possibly to taste)
- 3/4 c. minced celery
Direcciones
- To the liquid liquid removed from the canned beets add in sufficient water to make 1 1/2 c., the vinegar and salt; bring to a boil. Off the heat stir in gelatin till dissolved. Add in onion and horseradish and chill. When gelatin is partially set add in beets, quartered, and celery. Put in a 1 1/2 qt ring mold and chill till set.
- At serving time unmold onto a bed of greens (chicory, leaf lettuce, etc.). In center of ring set lowfat sour cream that has been seasoned to taste with more horseradish, salt and pepper. Serves 12.
- (This is great gelatin salad which is not sweet and can be as spicy with horseradish as the palate permits. The secret: be sure horseradish is fresh.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 457g | |
| Calories 133 | |
| Calories from Fat 6 | 5% |
| Total Fat 0.75g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1884mg | 79% |
| Potassium 744mg | 21% |
| Total Carbs 28.69g | 8% |
| Dietary Fiber 7.7g | 26% |
| Sugars 20.77g | 14% |
| Protein 3.69g | 6% |
