Food & Drink

Beet Pineapple Salad

Prep time: 15 minutes Serves 6 to 8

Someone always brings this easy, tasty dish to Pat Loretz's garden club meeting. Loretz, of Elk Grove, says it's delicious and a family favorite.


1 large box (6 ounce) raspberry Jell-O (or 2 small boxes)

2 cups crushed pineapple, drained, reserve juice

2 cups canned julienne beets, drained

½ cup chopped walnuts, optional

¼ teaspoon salt


In a bowl, add 2 cups boiling water to Jell-O. Stir until dissolved. Drain pineapple and add enough water to reserved juice to make 1º cups. Add juice/water to Jell-O.

Add beets, pineapple, walnuts (if using) and salt to Jell-O mixture. Pour into a 7-by-11-inch pan or a 2-quart casserole dish.

Chill until set.

Per serving, based on 6 servings: 170 calories; 3 grams protein; 40 grams carbohydrates; 0 fat; 0 cholesterol; 294 milligrams sodium; 2 grams fiber; 38 grams sugar