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Beet Surprise Salad


  • 1 small box lemon gelatin
  • 2 cups diced or julienne canned beets
  • 1 tablespoon brown sugar
  • 1 tablespoon prepared horseradish
  • 1/4 teaspoon salt
  • 6 whole cloves
  • 12 whole allspice
  • 1 (3-inch) piece cinnamon
  • 1/3 cup wine vinegar
  • 2/3 cup dry white wine or water

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  1. Put gelatin in large bowl.
  2. Drain liquid from beets into measuring cup; add enough water to make 1 cup.
  3. Pour into saucepan; add brown sugar, horseradish, salt and spices. Heat to boiling; reduce heat and simmer 1 minute.
  4. Strain into gelatin and stir until gelatin dissolves.
  5. Add vinegar, wine and drained beets.
  6. Pour into 1 1/2-quart ring mold or 6 individual molds.
  7. Chill until firm, then remove from mold.
  8. Serve on shredded greens.

Serves 6.