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Recipe Summary

Yield:
8 to 10 servings
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Ingredients

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Directions

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  • Drain beets, reserving liquid; set beets aside. Add water to beet liquid to equal 2 cups; set liquid aside.

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  • Soften gelatin in 1/2 cup cold water. Add boiling water, and stir until gelatin dissolves. Add reserved beet liquid mixture, vinegar, lemon juice, Worcestershire sauce, and hot sauce, stirring well; chill 1 hour.

  • Sprinkle chopped eggs evenly in the bottom of a lightly oiled 9-cup mold. Layer diced beets, green peas, onions, celery, and green beans over eggs. Pour gelatin mixture over vegetables. Chill until firm. Unmold onto a lettuce-lined plate. Slice and serve with dressing.

Source

Oxmoor House Homestyle Recipes

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