Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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