1 - 10 of 33 for pickled beet salad
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Add boiling water ... in 3/4 cup pickled beet juice. Add horseradish, ... with lettuce. Serve with mayonnaise or salad dressing. Yield: 6 to 8 servings.
Dissolve Jello in ... Measure liquid from beets and add water ... overnight. Cut in squares and serve on lettuce. Top with mayonnaise (optional). Serves 12.
Combine onion rings with pickled beets and juice. Chill ... French dressing. Pour over beets and onion rings. Serve topped with sour cream. 5 to 6 servings.
In saucepan, bring beet juice, vinegar, onion, ... peppercorns. Beat olive oil and horseradish together in small bowl. Add to beets, stirring mixture well.
Put in bowl with lid. Shake well. Refrigerate 3 hours or overnight. When ready to serve, drain well. serve.
Arrange first 3 ingredients on watercress lined platter. Just before serving, sprinkle with walnuts and drizzle with dressing. Serve immediately. 6 ...
Chop beets until 1/4" size. ... of eggs. Add salad dressing to mix. ... through a large tea strainer and sprinkle on top. Add salt and pepper if desired.
Heat juice, water, ... sugar; dissolve Jello in hot liquid; let cool until syrupy. Stir in beets, pineapple and nuts. Let congeal, stirring occasionally.
Blend these ingredients by combining them in a screw top jar and shaking vigorously to blend. Pour over: Mix, cover and refrigerate overnight. ...
Dissolve Jellos in hot water. Drain beets and pineapple. Add ... and pineapple to mixture and pour into 3 quart mold. Mix well and thin with light cream.
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