Beet Salad

Cathie Valentine


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


★★★★★ 2 votes

10 or more
30 Min


  • 1 pkg
    strawberry jello, small box
  • 1 pkg
    cherry jello, small box
  • 1 pkg
    raspberry jello, small box
  • 4 c
    boiling water
  • 1 can(s)
    151/2 oz crushed pineapple with juice
  • 2 c
    diced pickled beets (drained-veggie section in jar at market)
  • 1/2 c
    sweet pickle juice

  • 1 c
    sour cream
  • 1 c
  • 2 Tbsp
    chopped fine onion
  • 2 Tbsp
    chopped fine celery
  • 1 Tbsp
    chopped fine bell pepper

How to Make Beet Salad


  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.
  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.

Printable Recipe Card

About Beet Salad

Course/Dish: Fruit Salads Other Salads
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #Fruit #jello #veggies

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