3 large beets
1 small celery heart with leaves, chopped
2 scallions with tops, chopped
1 envelope unflavored gelatin
juice of 1/2 lemon
1 cup sour cream or yogurt
1/2 medium sized cucumber, finely chopped

Place beets in a medium-size saucepan and add enough water to cover. Cook, covered, for 30 minutes, or until tender.

Let beets cool slightly and then drain, saving 1-3/4 cups of the beet juice for the gelatin mixture.

Peel and dice beets.

Sprinkle celery and scallions in a 1-1/2 quart ring mold. Add beets.

In a small saucepan, combine reserved beet juice and gelatin, and cook over low heat, stirring constantly until gelatin is dissolved. Stir in lemon juice and then pour mixture gently over vegetables.

Chill in the frig until set.

When ready to serve, run a table knife around the edges of the mold, dip mold briefly in hot water, then place a serving plate on top, and invert to unmold.

Mix together sour cream or yogurt and cucumber, and then spoon into center of mold.

6 to 8 servings.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.