Beet-Pineapple Salad

I have a vague memory of this recipe. I must have had it at some big family gathering or other. Dad? Do you remember this one?

This recipe was found in a book called Galley Finale: A Collection of Mariner Soups, Sloops, and Other Incredible Edibles it was put out by The Presbyterian Church of Fair Oaks, Ca in 1978.

Beet-Pineapple Salad by Mildred Catlin

1 large pkg. raspberry jello
2 c. boiling water
1 (8 oz.) can crushed pineapple, drained, liquid reserved
1 (16 oz.) can julienne beets, drained
1/4 c. sweet pickle juice
1/4 c. pineapple juice
1/4 c. water or beet juice

Add boiling water to jello and stir until dissolved. To this, add the juices and cool before adding beets and pineapple. Poor into a large flat dish or if preferred into a Bundt pan to mold. The following dressing is spread over the salad before cutting into serving pieces, or drizzled over the Bundt mold:

1 c. sour cream
1/2 c. mayonnaise
2 tsp. horseradish, or more to taste
1/4 c. chopped celery
1/4 c. green pepper
1/4 c. green onion tops

Mix dressing and let stand overnight in refrigerator to absorb the flavor.

2 Responses to “Beet-Pineapple Salad”

  1. Dad Says:

    I am very fond of jello in all of its incarnations, and I do remember this recipe. Yet I probably would choose pecan pie first if you gave me a choice. Beep, Beep! Dad.

  2. angel Says:


    Excellent choice, Dad. :)

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