Welsh Family Kitchen

JELLED BEET SALAD This current version replaces the previous one. Ingredients: 14 ounces canned diced beets. 1 3 oz pack Sugar Free Lemon Jell-O 1 Tablespoon Cider vinegar 10 ounces canned crushed pineapple pinch of salt 1/2 cup chopped pecans sour cream [Optional] Procedures: Drain the beets, reserving the liquid. Add water to the liquid from the beets to bring the total to 2 cups. Bring to a boil and pour over the Jello. Stir until well dissolved. Let cool and then stir in the vinegar, drained beets and pineapple, including the juice from the pineapple. Add pecans. Pour into 8" x 8" Pyrex baking dish. Chill. Serve with sour cream. Notes: 2024-04-24: Served with chicken enchiladas, roasted tomatoes, and a Pinotage. 2023-03-27: We used pickled beets and it was an improvement. 2022-09-18: Served with chicken tetrazzini. Lyd felt there was too much pineapple. 2022-06-03: We used pineapple rings and did not chop the beets. Chunks and chopped is the better plan. 2021-04-21: A regular batch. 05/14/2024