Directions:
- Drain beets, reserving liquid; set beets aside. Add water to beet liquid to equal 2 cups; set liquid aside.
- Soften gelatin in 1/2 cup cold water. Add boiling water, and stir until gelatin dissolves. Add reserved beet liquid mixture, vinegar, lemon juice, Worcestershire sauce, and hot sauce, stirring well; chill 1 hour.
- Sprinkle chopped eggs evenly in the bottom of a lightly oiled 9-cup mold. Layer diced beets, green peas, onions, celery, and green beans over eggs. Pour gelatin mixture over vegetables. Chill until firm. Unmold onto a lettuce-lined plate. Slice and serve with dressing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 49.79 Kcal (208 kJ) | ||
| Calories from fat | 24.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.75g | 4% | |
|---|---|---|---|
| Cholesterol | 93.25mg | 31% | |
| Sodium | 82.54mg | 3% | |
| Potassium | 96.82mg | 2% | |
| Total Carbs | 1.98g | 1% | |
| Sugars | 1.12g | 4% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 3.7g | 7% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 26.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 44.38 Kcal (186 kJ) | ||
| Calories from fat | 22.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 4% | |
|---|---|---|---|
| Cholesterol | 83.13mg | 31% | |
| Sodium | 73.58mg | 3% | |
| Potassium | 86.31mg | 2% | |
| Total Carbs | 1.77g | 1% | |
| Sugars | 1g | 4% | |
| Dietary Fiber | 0.6g | 3% | |
| Protein | 3.29g | 7% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 23.3mg | 3% | |
* 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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