Cardinal Salad
A bright, tangy beet salad with a hint of horseradish, crisp apples, and crunchy walnuts, perfect for a refreshing starter or side at brunch.
Ingredients
- 1 pkg. lemon gelatin ⓘ
- 1 c. hot water ⓘ
- 3/4 c. beet juice (from cooking beets) ⓘ
- 1/2 tsp. salt ⓘ
- 2 tsp. grated onion ⓘ
- 3 Tbsp. vinegar
- 1 Tbsp. horseradish ⓘ
- 2 c. cooked, diced beets ⓘ
- 3/4 c. diced celery ⓘ
- 1 c. diced apples
- 1 c. diced celery
- 1 c. chopped cabbage ⓘ
- 1 c. broken walnuts ⓘ
- few white grapes, quartered ⓘ
Instructions
- Dissolve one packet of lemon gelatin in one cup of hot water and let it cool slightly.
- Stir in three‑quarters cup of beet juice until fully blended.
- Add half a teaspoon of salt, two teaspoons of grated onion, three tablespoons of vinegar, and one tablespoon of horseradish, mixing well.
- Fold in two cups of cooked, diced beets, three‑quarters cup of diced celery, one cup of diced apples, one cup of chopped cabbage, one cup of broken walnuts, and a handful of quartered white grapes.
- Transfer the mixture to a shallow dish, cover, and refrigerate until set, about 30 minutes.
- Just before serving, lightly toss the salad with a drizzle of oil and vinegar dressing.
- Serve chilled as a vibrant, savory side or light main.
Tips & Substitutions
For added flavor, consider using homemade beet juice or roasting the beets with a touch of olive oil and salt before dicing. If you're looking for a vegan version, substitute the gelatin with agar-agar. You can also experiment by adding different nuts, like pecans or almonds, to enhance the texture. Remember to mix the ingredients gently to avoid breaking the beets.
Serving Suggestions
Serve this vibrant Cardinal Salad chilled, making it an excellent side dish for grilled meats or a light main course alongside crusty bread. It pairs beautifully with a light vinaigrette or can be enjoyed on its own. For a complete meal, consider serving it with a refreshing drink like the Summertime Cooler to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making the salad even tastier the next day. To refresh the salad before serving, toss it gently and consider adding a splash of vinegar or a drizzle of olive oil to enhance the flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Cardinal Salad contains roughly 1039 calories, with 12g protein, 33g carbohydrates, and 100g fat. It is an excellent source of vitamin C (51% of the Daily Value), dietary fiber (27% of the Daily Value), and protein (23% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 1125mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the Cardinal Salad a day in advance. Just make sure to cover it well and refrigerate. The gelatin will help preserve the texture, and the flavors will deepen overnight, making it even more delicious when served.
What can I use instead of horseradish?
If you prefer a milder flavor, you can substitute horseradish with a small amount of Dijon mustard or omit it altogether. Alternatively, a bit of wasabi can be used for a similar kick, but adjust the quantity to your taste.
How can I add more protein to this salad?
To boost the protein content, consider adding chickpeas or cooked quinoa. Both options will complement the existing flavors without overpowering the salad. You can also toss in some crumbled feta or goat cheese for a creamier texture and added protein.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).