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| JELLIED BEET SALAD |
Serves: 6
1 pound fresh beets
2
teaspoons salt
1/2 cup wine vinegar
1 bay leaf
2 ounces sugar
1
teaspoon peppercorns
1 envelop unflavored gelatin
1 tablespoon water
1 shredded lettuce
Cook beets in salted
boiling water until tender.
Allow beets to cool, making sure to save the
cooking liquid. Skin and dice beets.
Measure 1 1/2 cups of the cooking
liquid. Simmer with vinegar, bay leaf, sugar and peppercorns.
Dissolve
gelatin in cold water. Let stand for 5 minutes. Strain cooking liquid over
gelatin. Stir well.
Add diced beets to jelly.
Place the beet mixture
into a mold. Individual molds are easier to handle. Chill until set. Serve over
shredded lettuce.
