Pineapple Beet Salad
Best Beet Salad
Beet Salad with Pineapple


Pineapple Beet Salad

If you'd like a fruit salad that's not overly sweet, this is a good
choice. And be aware that everything will turn pink when you toss the
salad, so if you want to present it nicely at the table, consider
forming a mound of pineapple on top of the beets first, serving
individual plates at the table and passing the dressing separately.
One 15-ounce can chunk pineapple, drained with 1/2 cup juice reserved
2 tablespoons olive oil
1/2 teaspoon sugar
1/2 teaspoon bottled lemon juice
1/4 teaspoon salt
One 15-ounce can shoestring-cut beets, drained

Drain pineapple juice into a measuring cup. Combine 1/2 cup (or add
enough water to make 1/2 cup) pineapple juice with oil, sugar, lemon
and salt. Whisk to blend and slightly thicken. Combine pineapple with
beets. Serve with dressing.

Makes 6 servings.

Source: http://www.canopenergourmet.com/salads1.htm





Best Beet Salad

1 large (or 2 small) pkg. raspberry jello
1 1/2 cups hot water (may use part juice)
1/4 cup vinegar

Let set until sightly firm.
Add 2 cans julienne beets
1 small can crushed pineapple (drained)
3 Tbsp. lemon juice
1 Tbsp. sugar

Pour into large flat mold. Top with a mixture of sour cream and
mayonnaise when serving.

Source: http://recipebox.net/salad/beetsalad.htm





Beet Salad with Pineapple

Servings: 3
Cooking Time: 20 min.
National Cuisine: Scandinavian

1 boiled beet
1/3 lb (150g) canned pineapple
1/2 cup thick cream
2 Tbsp chopped walnuts

Peel and dice the beet, combine with the pineapple slices.
Whip the cream, pour the vegetables and fold carefully.
Before serving sprinkle the salad with walnuts.

Source: http://www.millionmenu.info/eng/reci...on/drecip3988/





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