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Ruby-Red Beet Salad

 Ruby-Red Beet Salad
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
12-15 ServingsPrep: 15 min. + chilling

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

  • 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.
  • 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.

2 of 2

Ruby-Red Beet Salad (continued)

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.