Beet Salad

8 ingredients
7 steps

Ingredients

  • 1 (3 oz.) pkg. lemon jello
  • 1 (No. 2) can crushed pineapple, drained
  • 1 (1 lb.) can julienne beets, drained (diced can be used)
  • 1 Tbsp. vinegar
  • 1/2 tsp. salt
  • sour cream
  • mayonnaise (optional)
  • nut meats

Directions

  1. 1
    Heat 1 cup liquid drained from beets and pineapple to dissolve jello.
  2. 2
    Add 3/4 cup cold water or juice and vinegar; cool.
  3. 3
    Add pineapple and beets.
  4. 4
    Pour into 8 or 9-inch square pan and refrigerate until set.
  5. 5
    Top with sour cream or sour cream, mixed with mayonnaise.
  6. 6
    Sprinkle with nut meats.
  7. 7
    Makes 9 large servings.

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