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beet salad ring

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This makes a beautiful centerpiece for your buffet table or your Sunday dinner. With the refreshing middle layer of cream cheese and onion with a little lemon juice for flavor enhancement.

(1 rating)
yield 10 to 12
prep time 30 Min
method Refrigerate/Freeze

Ingredients For beet salad ring

  • LAYERS 1 AND 3
  • 2 pkg
    unflavored knox gelatin
  • 1 1/2 c
    water
  • 2 c
    beet juice (from pickled beets)
  • 1 c
    shredded pickled beets or pickled julienned beets
  • 1 Tbsp
    grated onion
  • 1 dash
    salt and pepper
  • LAYER 2
  • 1 pkg
    unflavored knox gelatin
  • 1/4 c
    cold water
  • 1/2 c
    mayonnaise or salad dressing
  • 8 oz
    cream cheese, softened
  • 1 tsp
    horseradish
  • 2 Tbsp
    shredded carrots
  • 2 tsp
    lemon juice

How To Make beet salad ring

  • 1
    Layers 1 and 2 Combine both gelatin packages and 1 cup of the water; let stand 1 minute. Stir over medium heat until dissolved. Gradually add gelatin mixture to remaining water and beet juice,shredded beets,onion and salt and pepper, mixing until blended. Pour half of this mixture into a very lightly oiled 6 1/2 cup ring of other mold; chill until almost set.
  • 2
    Layer 2 Combine gelatin and cold water in saucepan; let stand 1 minute. Stir over medium heat until gelatin is dissolved; cool.Gradually add salad dressing to softened cream cheese, shredded carrots, horseradish and lemon juice.
  • 3
    Spread cream cheese mixture over first beet layer; chill until almost set. Pour remaining beet mixture over cream cheese layer; chill until firm. Unmold; onto curly endive or lacy leaf lettuce.
  • 4
    Note: May serve with 1 cup dairy sour cream and 1/2 cup salad dressing or mayonnaise Combine, mixing well.
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