Beet-Salad Mold

Into 2-quart saucepan, drain liquid from beets. Add 2 cups water to beet liquid. Evenly sprinkle unflavored gelatin over liquid and let stand 1 minute to soften gelatin slightly. Cook over medium heat, stirring frequently, until gelatin completely dissolves.

Remove saucepan from heat; stir in both packages lemon-flavor gelatin until completely dissolved.

Pour gelatin mixture into large bowl; stir in cider vinegar, salt, and 3 1/2 cups cold water. Refrigerate gelatin mixture until it mounds slightly when dropped from a spoon, about 2 hours.

Meanwhile, coarsely chop beets; grate carrot; cover and set aside.

When gelatin mixture is ready, fold beets, carrot, and chopped dill into thickened gelatin. Pour into 12-cup mold. Cover and refrigerate until set, at least 6 hours.

To serve, unmold gelatin onto chilled platter. Garnish with lettuce leaves