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Ruby-Red Beet Salad Recipe

Ruby-Red Beet Salad Recipe

Adapted from a recipe that I've had for about 30 years, this salad was a big hit when I served it to my future in-laws. -Toni Talbott, Fairbanks, Alaska
TOTAL TIME: Prep: 15 min. + chilling YIELD:12-15 servings

Ingredients

  • 1 package (3 ounces) cherry gelatin
  • 1 package (3 ounces) raspberry gelatin
  • 1 package (3 ounces) strawberry gelatin
  • 4 cups boiling water
  • 1 can (20 ounces) crushed pineapple
  • 1 can (15 ounces) diced beets, drained
  • DRESSING:
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tablespoons each chopped celery, green pepper and chives
  • Leaf lettuce, optional

Directions

  • 1. In a large bowl, combine the gelatins; add boiling water and stir to dissolve. Drain pineapple, reserving the juice; set pineapple aside. Stir juice into gelatin. Refrigerate until slightly thickened. Stir in beets and pineapple. Pour into a 13-in. x 9-in. dish. Refrigerate until firm.
  • 2. For dressing, combine the mayonnaise, sour cream, celery, green pepper and chives in a small bowl. Cut gelatin into squares; serve on lettuce-lined salad plates if desired. Dollop with dressing. Yield: 12-15 servings.

Nutritional Facts

1 serving (1 each) equals 164 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 139 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.