Zippy Beet Salad
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INGREDIENTS 1 envelope unflavored gelatin (1 tablespoon) 2/3 cup pickled-beet liquid 1/2 teaspoon salt 1/4 teaspoon grated onion 1 cup chopped pickled beets 1 cup finely shredded cabbage In small saucepan soften unflavored gelatin in 1/2 cup cold water. Heat and stir over low heat until gelatin is dissolved. To pickled-beet liquid, add water to make 1-1/2 cups; add to gelatin along with salt and grated onion. Chill until partially set. Fold in pickled beets and shredded cabbage. Turn into 3-cup mold; chill until firm. Unmold on a bed of greens. Makes 6 servings