Beet Jelly

Welcome to the wonderful world of mid-century Jell-O salads, where this beet jelly is one of the good ones that actually deserves a spot on your table.

Warm beets get mixed with orange Jell-O dissolved in water, then a spoonful of horseradish gets stirred in for a sharp, savory bite that cuts through the sweetness.

Chilled until firm, it sets into a shimmering, ruby-colored side that wobbles its way onto the plate next to sliced turkey or ham.

It sounds quirky, but the combination of sweet beets, citrusy gelatin, and fiery horseradish actually works in a way that surprises everyone who tries it.

Kitchen Tips

• Dissolve the Jell-O completely in the water before adding it to the warm beets. Undissolved granules leave gritty spots in the finished jelly.
• Go easy on the horseradish if you’re serving this to a crowd that doesn’t love heat. One tablespoon gives a gentle warmth. Add more if your family can handle the fire.
• Chill for at least 3 to 4 hours, or overnight, so the gelatin sets completely. Unmolding too early gives you a puddle instead of a presentation.