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Jellied Beetroot Salad
Ingredients
- 500 gm beetroot, baby
- 1 Tbsp. vinegar, red wine
- 1/2 Tbsp. redcurrant jelly
- 1 Tbsp. red wine
- 2 tsp sugar (caster)
- 1/2 tsp mustard, French
- 1 c. orange juice
- 1/10 tsp black pepper
- 4 tsp gelatine pwdr
Directions
- Slice and cut the beetroot into 1/2cm dice Place in a mould just big sufficient to hold it all.
- Dissolve gelatine in 1 Tblsp cool water and set aside.
- Heat vinegar, redcurrant, wine, sugar, mustard, orange juice and pepper in a pan till boiling. Add in soaked gelatine and stir well to dissolve. Pour sufficient over beetroot to just cover. Chill till set.
- To unmould, dip outside of bowl briefly in hot/warm water and shake gently to loosen jelly. Place serving plate on top of mould, upsidedown. Invert onto serving plate.
- Serve surrounded with mixed lettuce and mustard vinaigrette.
- Great for BBQ and outdoor parties.
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