Directions:
- Drain beets, reserving liquid in a 2-cup measuring cup; add enough water to measure 2 cups. Set beets aside. Place beet juice mixture in a large saucepan; bring to a boil. Remove from the heat; stir in gelatin until dissolved. Add the cold water, onion, horseradish, vinegar and salt. Chill until partially set.
- Stir in the celery, olives and reserved beets. Pour into an 8-in. square dish. Chill until firm, about 3 hours. Cut salad into squares. If desired, serve on a lettuce-lined plate and top with a dollop of mayonnaise and an olive. Yield: 9-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 33.3 Kcal (139 kJ) | ||
| Calories from fat | 9.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.08g | 2% | |
|---|---|---|---|
| Cholesterol | 3.15mg | 1% | |
| Sodium | 253.9mg | 11% | |
| Potassium | 75.38mg | 2% | |
| Total Carbs | 1.66g | 1% | |
| Sugars | 0.82g | 3% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 2.27g | 5% | |
| Vitamin C | 1.8mg | 3% | |
| Calcium | 20.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 43.16 Kcal (181 kJ) | ||
| Calories from fat | 12.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.41g | 2% | |
|---|---|---|---|
| Cholesterol | 4.09mg | 1% | |
| Sodium | 329.1mg | 11% | |
| Potassium | 97.71mg | 2% | |
| Total Carbs | 2.16g | 1% | |
| Sugars | 1.07g | 3% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 2.95g | 5% | |
| Vitamin C | 2.3mg | 3% | |
| Calcium | 26.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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