Pickled Beet Salad Recipe

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Pickled Beet Salad
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Ingredients:

Directions:

  1. Grease an 8x8-inch glass casserole or a 1 1/2 quart mold.
  2. Cut the sliced beet into julienne strips.
  3. In saucepan, add gelatine, sugar and 1/2 cup water.
  4. Heat on medium setting, stirring constantly, until gelatine is dissolved.
  5. Set aside.
  6. Add enough water to beet juice to make 1 cup.
  7. Pour into saucepan.
  8. Add lemon juice, vinegar and horseradish to gelatine mixture.
  9. Refrigerate until mixture is partially thickened.
  10. Stir in celery, spring onions, and beets.
  11. Refrigerate until congealed and well set.
  12. TO SERVE: Cut into squares and place on bed of lettuce.
  13. Garnish with 1/2 tsp mayonnaise on top of each square.
  14. SUBSTITUTIONS: Replace celery with 1/2 cup grated carrots.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 64.74 Kcal (271 kJ)
Calories from fat 16.85 Kcal
% Daily Value*
Total Fat 1.87g 3%
Cholesterol 0.97mg 0%
Sodium 32.38mg 1%
Potassium 56.16mg 1%
Total Carbs 11.93g 4%
Sugars 11.03g 44%
Dietary Fiber 0.48g 2%
Protein 0.32g 1%
Vitamin C 1.2mg 2%
Iron 0.1mg 0%
Calcium 9.5mg 1%
Amount Per 100 g
Calories 104.42 Kcal (437 kJ)
Calories from fat 27.17 Kcal
% Daily Value*
Total Fat 3.02g 3%
Cholesterol 1.56mg 0%
Sodium 52.23mg 1%
Potassium 90.59mg 1%
Total Carbs 19.24g 4%
Sugars 17.79g 44%
Dietary Fiber 0.77g 2%
Protein 0.51g 1%
Vitamin C 1.9mg 2%
Iron 0.1mg 0%
Calcium 15.3mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.4
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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