Beets
Beet & Pineapple Jello Salad
Posted by Carole Koch
6 ounces raspberry Jello
1/4 cup sugar
2 tablespoons vinegar
1 to 1 1/2 cups julienned cooked, cooking liquid reserved
16 ounce can crushed pineapple, liquid reserved
3 cups of reserved liquids
Add water to beet and pineapple liquid, Bring to a boil in saucepan. Add sugar, let it dissolve, then add Jello, beets and pineapple. Stir well and chill.
Serves 6 to 8.
From www.cooks.com.
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