500 g beets, cooked, skinned & julienned 1 lb
85 g package lemon jello 3 3/4 oz
50 ml sugar 1/4 cup
50 ml vinegar 1/4 cup
15 ml prepared horseradish 1 tbsp
10 ml lemon juice 2 tsp
125 g package cream cheese 4 oz
milk or cream
15 ml mayonnaise 1 tbsp
Boil 1 1/2 cups (375 ml) water. Add jello and stir until dissolved. Cool and add sugar, vinegar, horseradish and lemon juice. Add beets and pour into a 9 x 9 inch (23 x 23 cm) glass dish or serving bowl. Refrigerate until salad is completely set. Mix cream cheese and mayonnaise adding enough milk until it is the consistency of icing. Spread over top of salad and refrigerate until serving time.
Serves 8