• 16servings
  • 30minutes
  • 55calories

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Nutrition Info . . .

VitaminsB6, B9, B12, C, D
MineralsManganese, Calcium

Ingredients Jump to Instructions ↓

  1. 1 can(s) (16 ounce) sliced beets

  2. 5 1/2 cup(s) water

  3. 2 envelope(s) unflavored gelatin

  4. 2 package(s) lemon-flavor gelatin for 4 servings

  5. 1/2 cup(s) cider vinegar

  6. 1/4 teaspoon(s) salt

  7. 1 medium carrot

  8. 3 tablespoon(s) fresh dill , chopped Boston lettuce leaves for garnish

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. 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.

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

  5. 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.

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


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