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Ingredients Jump to Instructions ↓

  1. 3/4lb Beets

  2. 2 tb Finely Chopped Green Onions

  3. 1/4c Minced Fresh Dill

  4. 1/3c Chopped Cucumber

  5. 1 1/2c Shredded Cabbage

  6. 2 tb Cider Vinegar

  7. 2 tb Lemon Juice Gelatin

  8. 2 Envelopes Unflavored

  9. 1 1/2c Water

  10. 1 tb Beef Bouillon Granules

  11. 1 tb Prepared Horseradish

Instructions Jump to Ingredients ↑

  1. + Directions : 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 Min. OR Until Tender. Drain, Reserving 2 C. Liquid. Rinse Beets Under Cold 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 Min. Cook Over Lowheat, Stirrng Constantly Until Gelatin Dissolves. Stir in Reserved Liquid, Lemon Juice & Vinegar. Chill 1 1/2 Hours OR Until 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 Cup Mold Coated With Cooking Spray. Chill Until Firm.

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