Beet Surprise Salad 1 small box lemon gelatin 2 cups diced or julienne canned beets 1 tablespoon brown sugar 1 tablespoon prepared horseradish 1/4 teaspoon salt 6 whole cloves 12 whole allspice 1 (3-inch) piece cinnamon 1/3 cup wine vinegar 2/3 cup dry white wine or water
Put gelatin in large bowl. Drain liquid from beets into measuring cup; add enough water to make 1 cup. Pour into saucepan; add brown sugar, horseradish, salt and spices. Heat to boiling; reduce heat and simmer 1 minute.
Strain into gelatin and stir until gelatin dissolves. Add vinegar, wine and drained beets. Pour into 1 1/2-quart ring mold or 6 individual molds. Chill until firm, then remove from mold. Serve on shredded greens.
