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Jellied Beet Salad
[from the PPNF Kitchen]
This makes a wonderful hot weather dish, and it’s very easy to prepare.
Ingredients
- 2 tablespoons unsweetened gelatin (PPNF recommends Great Lakes brand)
- ½ cup water
- 4 or 5 medium beets, scrubbed and cut into pieces (organic if possible)
- ⅛ teaspoon sea salt (Celtic or herbed)
- ⅛ teaspoon mace
- ⅛ teaspoon allspice
- 1 teaspoon dulse powder
- 1 teaspoon raw tangerine or orange peel (optional), organic if possible
- 1 No. 2 can unsweetened crushed pineapple with juice from can (enough to make 3 cups)
- ⅛ cup lemon juice or raw apple cider vinegar
Directions
- Dissolve gelatin in hot water on very low heat, stirring constantly until well mixed. With blender on low speed, add dissolved gelatin. When blended a moment, you may turn it to medium speed for a bit. Place all other ingredients in blender and blend until well-mixed.
- Rinse blender with 1/2 cup water and add to mixture. Pour into glass baking dish. Chill until set.
Optional: Top with 4 tablespoons sour cream or serve with home-made mayonnaise. Makes 5 to 6 cups, depending on size of the beets.
Published in Health & Healing Wisdom
Summer 2007 | Volume 31, Number 2
Copyright © 2007 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide
