Pickled Beet Salad

Directions

1. 1
   Grease an 8x8-inch glass casserole or a 1 1/2 quart mold.
2. 2
   Cut the sliced beet into julienne strips.
3. 3
   In saucepan, add gelatine, sugar and 1/2 cup water.
4. 4
   Heat on medium setting, stirring constantly, until gelatine is dissolved.
5. 5
   Set aside.
6. 6
   Add enough water to beet juice to make 1 cup.
7. 7
   Pour into saucepan.
8. 8
   Add lemon juice, vinegar and horseradish to gelatine mixture.
9. 9
   Refrigerate until mixture is partially thickened.
10. 10
    Stir in celery, spring onions, and beets.
11. 11
    Refrigerate until congealed and well set.
12. 12
    TO SERVE: Cut into squares and place on bed of lettuce.
13. 13
    Garnish with 1/2 tsp mayonnaise on top of each square.
14. 14
    SUBSTITUTIONS: Replace celery with 1/2 cup grated carrots.