BEET CUCUMBER SALAD RING

1 (16 oz) can shoestring cut beets
1 envelope unflavored gelatin
1/4 cup sugar
dash salt
3 tbsp lemon juice
1/2 small cucumber, thinly sliced
lettuce

Drain beets, reserving liquid; set aside.

In small saucepan, combine gelatin, sugar, and salt. Add enough water to beet liquid to make 1 3/4 cups liquid. Add to gelatin mixture. Cook and stir over low heat until gelatin dissolves.

Stir in lemon juice. Pour about 3/4 cup of the gelatin mixture into a 3 1/2- or 4-cup ring mold. Arrange cucumber slices in bottom of mold. Chill both gelatin mixtures till larger amount is partially set.

Stir drained beets into larger amount of gelatin. Spoon over cucumbers in mold. Chill until firm.

Unmold onto lettuce-lined serving plate. Garnish with additional cucumber slices, if desired.

Servings: 6
Source: Magazine Clipping