Welsh Family Kitchen
JELLED BEET SALAD
This current version replaces the previous one.
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]
Procedures:
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.
Notes:
2017-08-27: prepared initially with both jello and Knox gelatin, to go with scallops and artichokes, it served as a side for the rest of the week.
2017-05-15: Served with Sauteed Scallops
2016-04-09: I purchased pudding & pie filling instead of gelatin. Lyd added a Knox gelatin.
2015-11-30: This worked much better and will be the news basic recipe.
2014-02-08: Lyd made a batch to go with crab cakes that did not jell.
09/11/2017
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