Surprise Raspberry Salad
1 (16 oz) can whole beets
1 (20) oz can crushed pineapple
juice of 1 lemon
1/2 cup vinegar
1 Tbsp sugar
1/4 cup water
dash of salt
1 (3 oz) package raspberry-flavored gelatin
1 teaspoon unflavored gelatin
1/2cup chopped pecans
Drain the beets and pineapple - reserving liquids. Julienne the beets (thin strips). Set asinde.
Combine the saved liquids, lemon juice, sugar, water, and salt. Bring to a boil and add the raspberry gelatin and the unflavored gelatin; stir to dissolve.
Chill until consistency of unbeaten egg white. Fold in beets, pineapple, and pecans. Pour into a 6 cup mold; chill until firm.
Yield: 8 - 10 servings
I’m running this one by you early, because you might want to start tinkering with it to have it ready for the Christmas Season. The colors are gorgeous and it’s an amazingly good salad. Don’t let the beets freak you out - the pineapple is easily the star of the show. The beets just add color, dazzle, and an element of surprise - and that’s one of the best things about this time of year - the more surprises the better!
Joi
{ 2 comments… read them below or add one }
I’m definitely going to give this recipe a try! I like recipes with a unique twist, and after making a richly-flavoured beet cake last week, I just happen to have about 9 lbs. of freshly-sowed beets left in my fridge
A beet cake??? That sounds verrry interesting - I love beets, but I don’t stray too far from just eating them from the jar! I need to start getting a little more creative with them - our relationship’s getting stale.
Gotta keep that passion alive!
-Joi
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