beet salad

Name: Beet Salad
Prep time: 30 min
Yield: 10
Cuisine: American
Ingredients: 1 package(s) strawberry jello, small box; 1 package(s) cherry jello, small box; 1 package(s) raspberry jello, small box; 4 cup(s) boiling water; 1 can(s) 151/2 oz crushed pineapple with juice; 2 cup(s) diced pickled beets (drained-veggie section in jar at market); 1/2 cup(s) sweet pickle juice; ## DRESSING; 1 cup(s) sour cream; 1 cup(s) mayonnaise; 2 tablespoon(s) chopped fine onion; 2 tablespoon(s) chopped fine celery; 1 tablespoon(s) chopped fine bell pepper

(2 RATINGS)

35 Pinches 1 Photo

Cathie Valentine

Graniteville, SC

Updated on Jul 20, 2013

My Mom used to make this. I loved the sour cream topping :-)

Rate

prep time 30 Min

cook time

method Refrigerate/Freeze

yield 10 or more

Ingredients

1 package strawberry jello, small box
1 package cherry jello, small box
1 package raspberry jello, small box
4 cups boiling water
1 can 151/2 oz crushed pineapple with juice
2 cups diced pickled beets (drained-veggie section in jar at market)
1/2 cup sweet pickle juice
DRESSING
1 cup sour cream
1 cup mayonnaise
2 tablespoons chopped fine onion
2 tablespoons chopped fine celery
1 tablespoon chopped fine bell pepper

How To Make beet salad

Step 1

In a large bowl, mix all 3 boxes jello with 4 cups boiling water. (Mix well) Add crushed pineapple, sweet pickle juice, and pickled beets. Mix well and pour into a 9 by 13 casserole dish. Place in refrigerator to set for a few hours.

Step 2

In a medium bowl, mix together sour cream, mayonnaise, onion, celery and bell pepper. Mix well and let set for several hours or overnight in the refrigerator. Top salad with this dressing.
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