Congealed Beet Salad

7 ingredients
6 steps

Ingredients

  • 1 1/2 c. water
  • 1 1/2 c. beet juice (add water if needed)
  • 1/2 c. wine vinegar
  • 1 Tbsp. mustard seed
  • 1/2 c. sugar
  • 2 (3 oz.) pkg. raspberry jello
  • 1 (16 oz.) can diced beets, drained

Directions

  1. 1
    Bring water, beet juice, vinegar and sugar to a boil.
  2. 2
    Pour over jello.
  3. 3
    When jello begins to set, add beets and seed.
  4. 4
    Pour into 9 x 12-inch pan.
  5. 5
    Refrigerate.
  6. 6
    Serves 12.

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