BEET SALAD RING

Beet Salad Ring image

Provided by Pat Duran

Time 30m

Number Of Ingredients 15

LAYERS 1 AND 3
2 pkg unflavored knox gelatin
1 1/2 c water
2 c beet juice (from pickled beets)
1 c shredded pickled beets or pickled julienned beets
1 Tbsp grated onion
1 dash(es) salt and pepper
LAYER 2
1 pkg unflavored knox gelatin
1/4 c cold water
1/2 c mayonnaise or salad dressing
8 oz cream cheese, softened
1 tsp horseradish
2 Tbsp shredded carrots
2 tsp lemon juice

Steps:

1. Layers 1 and 2 Combine both gelatin packages and 1 cup of the water; let stand 1 minute. Stir over medium heat until dissolved. Gradually add gelatin mixture to remaining water and beet juice,shredded beets,onion and salt and pepper, mixing until blended. Pour half of this mixture into a very lightly oiled 6 1/2 cup ring of other mold; chill until almost set.
2. Layer 2 Combine gelatin and cold water in saucepan; let stand 1 minute. Stir over medium heat until gelatin is dissolved; cool.Gradually add salad dressing to softened cream cheese, shredded carrots, horseradish and lemon juice.
3. Spread cream cheese mixture over first beet layer; chill until almost set. Pour remaining beet mixture over cream cheese layer; chill until firm. Unmold; onto curly endive or lacy leaf lettuce.
4. Note: May serve with 1 cup dairy sour cream and 1/2 cup salad dressing or mayonnaise Combine, mixing well.