8 medium beets
1 tablespoon vinegar
1 1/2 teaspoons unflavored gelatin
1/4 cup orange juice
1/2 cup instant nonfat drymilk solids
2 to 3 ice cubes
1 1/2 teaspoons prepared horseradish
Salad greens
1. Cut greens from beets; discard. Simmer beets in 2 inches water and vinegar until tender (about 30 minutes). Slip off skins. Cut thin slice from bottoms of beets; hollow out centers with melon-baller, leaving 1/2-inch shells; reserve centers. Refrigerate beets until chilled.
2. Sprinkle gelatin over orange juice in a small saucepan; let stand 5 minutes. Set over low heat, stirring occasionally, until gelatin is dissolved (about 3 minutes). Pour gelatin mixture into a food processor or blender; add beet centers and dry-milk solids. Process, adding ice cubes one at a time, until mixture is the consistency of thick whipped cream. Stir in horseradish. Fill beets with mixture; refrigerate until serving time. Serve on salad greens.
4 SERVINGS