Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Beets
1 tb Beef Bouillon Granules
1 1/2 c Water
2 Envelopes Unflavored
Gelatin
2 tb Lemon Juice
2 tb Cider Vinegar
1 1/2 c Shredded Cabbage
1/3 c Chopped Cucumber
1/4 c Minced Fresh Dill
2 tb Finely Chopped Green Onions
1 tb Prepared Horseradish

Leave Root 1 Inch Of Stem On Beets. Scrub With Vegetable Brush.
Place Beets in A Saucepan; Cover With Water Bring To A Boil. Cover,
Reduce Heat Simmer 35 To 40 Min. OR Until Tender. Drain, Reserving
2 C. Liquid. Rinse Beets Under Cold Water Drain Again. Trim Off
Beet Roots Stems, Rub Off Skins; Shred Beets Set Aside. Combine
Beef Granules Water in A Medium Saucepan. Sprinkle Gelatin Over
Bouillon; Let Stand 1 Min. Cook Over Lowheat, Stirrng Constantly
Until Gelatin Dissolves. Stir in Reserved Liquid, Lemon Juice
Vinegar. Chill 1 1/2 Hours OR Until The Consistency Of Unbeaten Egg
Whites. Combine Reserved Beets, Cabbage, Cucumber, Dill,Green Onions
Horseradish in Medium Bowl. Stir in Gelatin And Spooninto A 6 Cup
Mold Coated With Cooking Spray. Chill Until Firm.

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