Beetroot Aspic Salad

Recipe By:
Courtney
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  • Yield 6 Servings
  • Level Medium

A vegetable salad tossed with lemon juice, salt and pepper.
 

Ingredients

  • 1 medium beet root
  • 2 tomatoes
  • 1 small cucumber
  • 2 carrots
  • A small piece of cabbage
  • 1/2 teaspoon finely chopped mint
  • A few lettuce leaves
  • 2 tablespoon gelatine
  • 2 tablespoon lemon juice
  • 1 1/2 cups boiling water
  • 1/2 tablespoon sugar
  • 1/2 teaspoon salt
  • A fluted mould
  • A large salad plate
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Directions

  1. 1. Cook beet root, peel skin, grate, set aside.
  2. 2. Wash all the vegetables. Keeping lettuce aside, slice tomatoes and cucumber into rounds.
  3. 3. Shred cabbage, grate carrots. Keep each separate.
  4. 4. Soak gelatine in 1/2 cup boiling water. When thoroughly soaked, add 1 cup more water.
  5. 5. Add sugar, pepper and salt along with 1 tablespoon lemon juice, mix thoroughly. Add grated beet root, chopped mint to the gelatine, mix; pour into a wet fluted mould, cover and set in the refrigerator till serving time.
  6. 6. On the salad plate arrange vegetables thus: Make a bed of lettuce.
  7. 7. On this arrange tomato and cucumber slices alternately.
  8. 8. Sprinkle grated carrots, shredded cabbage, keeping the centre of the plate free.
  9. 9. Before serving, loosen edges of the gelatine by holding the mould under a tap for a minute or so.
  10. 10. Run a knife all around the mould. Carefully invert the mould in the centre and remove quickly leaving the jelly in the centre.
  11. 11. Mix together the remaining lemon juice, add salt, pepper and sugar to taste, shake well.
  12. 12. Pour this over the vegetables (be careful not to pour over the jelly).