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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I had this salad at a Holiday Tasting Party a few weeks back... I dont like beets but this was really good...Hope you will like it too! Ingredients:
1 small can beets (drain and save liquid) |
6 oz package raspberry jello |
1 1/2 cups sugar |
3/4 cups apple cider vinegar |
1 1/4 to 2 tablespoons cornstarch |
1/2 cup chopped nuts |
1/2 cup chopped celery, chopped real fine |
1 small can crushed pineapple drained and save liquid |
1 cup water |
Directions:
1. Combine beet juice, sugar and vinegar; bring to a boil.
2. Add beets and cook for 10 minutes; remove from heat.
3. Mash beets.
4. Dissolve cornstarch in pineapple juice and pour into hot beet mixture; cook until it thickens. (will not be real thick)
5. Remove from heat and add jello powder; stir.
6. Then add 1 cup cold water into mix.
7. Refridgerate until it begins to set; then add nuts, pineapple and celery.
8. Refrigerate.
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