Save on Pinterest

Ruby-Red Beet Salad

Total Time

Prep: 15 min. + chilling


12-15 servings

Adapted from a recipe that I've had for about 30 years, this salad was a big hit when I served it to my future in-laws. —Toni Talbott, Fairbanks, Alaska


  • 1 package (3 ounces) cherry gelatin
  • 1 package (3 ounces) raspberry gelatin
  • 1 package (3 ounces) strawberry gelatin
  • 4 cups boiling water
  • 1 can (20 ounces) crushed pineapple
  • 1 can (15 ounces) diced beets, drained
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tablespoons each chopped celery, green pepper and chives
  • Leaf lettuce, optional


  1. In a large bowl, combine the gelatins; add boiling water and stir to dissolve. Drain pineapple, reserving the juice; set pineapple aside. Stir juice into gelatin. Refrigerate until slightly thickened. Stir in beets and pineapple. Pour into a 13-in. x 9-in. dish. Refrigerate until firm.
  2. For dressing, combine the mayonnaise, sour cream, celery, green pepper and chives in a small bowl. Cut gelatin into squares; serve on lettuce-lined salad plates if desired. Dollop with dressing.

Nutrition Facts

1 each: 164 calories, 7g fat (2g saturated fat), 8mg cholesterol, 139mg sodium, 23g carbohydrate (21g sugars, 1g fiber), 2g protein.

Recommended Video