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Molded Beet Salad – Gh_9407

Molded Beet Salad - Gh_9407 recipe image
This Molded Beet Salad is a nostalgic classic that brings a burst of color and tangy flavor to any table. Featuring tender sliced beets suspended in a bright lemon-gelatin matrix, this dish offers a refreshing contrast between the earthy vegetables and the zesty, sweet-tart setting. The addition of fresh dill provides an aromatic herbal note that elevates the simple ingredients. It is an ideal make-ahead side dish for potlucks, holiday gatherings, or summer picnics where cold salads are appreciated. The glossy, jewel-toned presentation makes it as visually striking as it is deliciously crisp. Serve it chilled for the best texture and flavor experience.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 16
Calories: 349.2
Dietary: Gluten-free
Description
This Molded Beet Salad is a nostalgic classic that brings a burst of color and tangy flavor to any table. Featuring tender sliced beets suspended in a bright lemon-gelatin matrix, this dish offers a refreshing contrast between the earthy vegetables and the zesty, sweet-tart setting. The addition of fresh dill provides an aromatic herbal note that elevates the simple ingredients. It is an ideal make-ahead side dish for potlucks, holiday gatherings, or summer picnics where cold salads are appreciated. The glossy, jewel-toned presentation makes it as visually striking as it is deliciously crisp. Serve it chilled for the best texture and flavor experience.
Ingredients
  • 1 cans (16oz) sliced beets
  • 1/4 teaspoons Salt
  • 2 Envelopes Unflavored gelatin
  • 3 tablespoons Chopped fresh dill
  • 2 package Lemon-flavor gelatin for -or
Directions
  1. 1
    Drain the liquid from the can of sliced beets and reserve it.
  2. 2
    Pour the reserved beet liquid into a large saucepan and add 2 cups of water.
  3. 3
    Sprinkle the unflavored gelatin evenly over the liquid and let it stand for 1 minute to soften.
  4. 4
    Place the saucepan over medium heat and stir frequently until the unflavored gelatin is completely dissolved.
  5. 5
    Remove the saucepan from heat and stir in both packages of lemon-flavored gelatin until fully dissolved.
  6. 6
    Pour the gelatin mixture into a large bowl.
  7. 7
    Stir in sour cream, cider vinegar, salt, and 3 cups of cold water.
  8. 8
    Refrigerate the mixture, stirring occasionally, until it thickens and mounds slightly when dropped from a spoon, about 2 hours.
  9. 9
    Coarsely chop the drained beets.
  10. 10
    Fold the chopped beets and fresh chopped dill into the thickened gelatin mixture.
  11. 11
    Pour the mixture into an 8-cup mold.
  12. 12
    Cover and refrigerate until completely set, at least 6 hours.
  13. 13
    To serve, run a warm knife around the edge if needed, then unmold onto a chilled platter.
  14. 14
    Garnish with fresh dill sprigs and serve chilled.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 349.2kcal
% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 201.5mg9%
Total Carbohydrate 9.6g4%
Dietary Fiber 2.8g12%
Sugars 6.8g
Protein 92.2g185%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beet salad, gelatin salad, dill, lemon, molded, picnic, side dish, retro, make-ahead, cold salad, beets, vinegar, potluck, summer, chilled, classic, dinner party, vegetable, colorful, appetizer
Read it online: https://www.chefs-mate.com/recipe/molded-beet-salad-gh_9407/