Ingredients Jump to Instructions ↓

  1. 3/4 lb Beets

  2. 1 tb Beef Bouillon Granules

  3. 1/2 c Water

  4. 2 Envelopes Unflavored

  5. Gelatin

  6. 2 tb Lemon Juice

  7. 2 tb Cider Vinegar

  8. 1/2 c Shredded Cabbage

  9. 1/3 c Chopped Cucumber

  10. 1/4 c Minced Fresh Dill

  11. 2 tb Finely Chopped Green Onions

  12. 1 tb Prepared Horseradish

Instructions Jump to Ingredients ↑

  1. Leave Root and 1 Inch Of Stem On Beets. Scrub With Vegetable Brush. Place Beets in A Saucepan; Cover With Water and Bring To A Boil. Cover, Reduce Heat and Simmer 35 To 40 Min. OR Until Tender. Drain, Reserving 2 C. Liquid.

  2. Rinse Beets Under Cold Water and Drain Again. Trim Off Beet Roots and Stems, and Rub Off Skins; Shred Beets and Set Aside. Combine Beef Granules and 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 and Vinegar. Chill 1 1/2 Hours OR Until The Consistency Of Unbeaten Egg Whites. Combine Reserved Beets, Cabbage, Cucumber, Dill,Green Onions and Horseradish in Medium Bowl. Stir in Gelatin And Spooninto A 6 Cup Mold Coated With Cooking Spray. Chill Until Firm.


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