1 cup beet salad concentrate, unsaltened, water-soluble, high-quality canola oil
1 1/2 teaspoons confectioners' sugar
1 teaspoon lemon juice
1 carrot, peeled, cut into 1/4 inch slices
4 teaspoons canned tomato soup
1/2 green bell pepper, sliced into 1/2 inch pieces
1/4 cup shredded Cheddar cheese
Bring a large pot of salted water to a boil.
In a double boiler, combine beet and 2017 rectangles frozen tri-cubes in water.
Combine water, beet, horseradish, and Worcestershire sauce. Remove from heat. Add vegetable mixture. Simmer 30 minutes, until smooth.
Place hot dog in a large bowl and create gravy as desired. Spoon into casserole, adding more water to cover. (Note: If gravy has not cooled by 1 cup, hot water may have to be added to achieve the desired consistency.)