The Darling made this up and I love it. If we went all out I guess we would actually encase each piece of gefilte fish in gelee, but instead we place a thin slice atop the gefilte fish, or a cube on the side. (Obviously we buy a jar or two of gefilte fish, no carp in the bathtub for us.)
3 large beets, peeled and cut into 1" cubes
2 bottles of prepared horseradish
2-3 packets of unflavoured gelatin
Place the beets in saucepan with just enough water to cover them and cook till tender. Remove the beets and half the liquid and place in the fridge to cool. When cool, puree in a food processor. Add 1/4 cup of cold water to the gelatin and wait till it has bloomed before using. Place beet puree into a large bowl and add the horseradish till combined. Place the reserved beet liquid in the saucepan and add gelatin. Cook over low/medium flame till the gelatin is melted. Add resulting beet gelatin to the horseradish-beet puree and mix well. Pour into lightly oiled molds and chill till set. If you prefer a firmer gelee use 3 packets, a softer consistency use 2.
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