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JELLED BEET SALAD |
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| 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]
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| Procedures: |
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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.
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| Notes: |
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.
2020-06-24: Needs a deeper dish.
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05/02/2023
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