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.
Nutrition & Diet Analysis (per serving)
514
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).