mixture of fresh herbs of choice (parsley, basil, chives, dill, cilantro, you pick!)
Zest of 2 lemons
Salt and pepper
Rye crispbread, sour cream, thinly sliced green apples, sunflower sprouts, or the like, for serving
In This Recipe
For the first layer (beet):
Put the cold beet juice in a large bowl and sprinkle the gelatin evenly over. Let sit for 2 minutes so the gelatin absorbs the juice.
Then add the boiling hot beet juice to the bowl, along with the balsamic vinegar, and stir to combine.
Pour into a 6-cup Jello mold and move to the fridge to set. Move onto the second layer.
For the second layer (herb and lemon):
Put the cold water in a large bowl and sprinkle the gelatin evenly over. Let sit for 2 minutes so the gelatin absorbs the liquid.
Then add the boiling-hot water to the bowl and stir to combine. Move the bowl to the fridge until it has the consistency of a gel.
When the gel is ready, put it in a blender with the herbs, lemon zest, and a few pinches of salt and pepper. Blend until the mixture is combined and smooth. Taste it; does it taste good? If not, season accordingly.
Gently pour the second layer over the now-set first layer and move back into the fridge, where it should stay until it's firm to the touch.
To unmold, dunk the Jello mold in a bowl of warm water for a few minutes, then invert into a big plate.
To serve, schmear sour cream on some crispbread, top with apple, then a slice of Jello, then greens. Of course you don't have to eat it this way, but it's mighty palatable.