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Results 71 - 80 of 113 for vinegar beet salad
Pour in glass bowl and refrigerate till firm.
72. BEET SALAD
Mix well and serve next day. The longer it sets the better the flavor gets.
Combine all ingredients; toss lightly with fork. Cover and refrigerate about 1 hour before serving. Adjust seasoning and vinegar to taste.
Drain beets, reserving the liquid. Combine ... Stirring often, cook over medium heat for 3 minutes or until mixture thickens. Serve hot or cold.
Blend these ingredients by combining them in a screw top jar and shaking vigorously to blend. Pour over: Mix, cover and refrigerate ...
76. BEET SALAD
Drain beets and mix the juice with sugar, caraway seeds and vinegar. Mix beets and onion ... try adding 2 tablespoons burgundy wine to marinade.
Drain beets, reserving liquid. Dice beets, ... until dissolved. Add vinegar and salt. Chill until partially ... lettuce and top with mayonnaise.
Drain beets. Measure juice and add ... Add jello, sugar, vinegar, and horseradish. Stir until ... beets. Turn into a 1-quart mold. Chill until firm.
Cook beets until tender (or use canned). Reserve juice. Dice peeled beets (about 1 cup). Mix beets and chopped celery.
80. LEMON BEET SALAD
Combine gelatin and water. Add beet liquid, vinegar, salt and onion (and ... set. Fold in beets. Pour into mold and chill. Serve with mayonnaise.
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