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


  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.

This post may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our disclosure policy.