Beet Salad

Beet Salad I

Ingredients

• 2 raw beets, shredded
• 1 large Granny Smith apple
• 1 cup raisins
• 1 cup celery, finely diced
• 1/2 cup walnuts, chopped
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• 1 Tbsp. lemon juice
• 1 Tbsp. apple cider vinegar
• 1 Tbsp. olive oil

Directions

Stir together beets, apple, raisins, celery and walnuts. Sprinkle the liquids over and mix thoroughly. Refrigerate. Keeps well for a couple of days.

(I'm not much on beets, but this is really good!)

By Terri H.

Beet Salad II

Ingredients

• 2 cups diced beets (reserve 1/2 cup beet liquid)
• 2 pkgs. lemon gelatin (3oz. size)
• 3 cups boiling water
• 2 Tbsp. lemon juice
• 2 Tbsp. vinegar
• 1 Tbsp. prepared horseradish
• 1 1/2 tsp. onion salt
• 1/2 cup diced celery
• cottage cheese (regular size)

Directions

Dissolve gelatin in boiling water, add beet liquid. Add remaining ingredients except beets and celery. Chill until slightly thickened. Fold in vegetables. Chill in a 5 cup mold. Unmold and garnish with cottage cheese.

By Robin from Washington, IA