Thinly sliced beets and crushed pineapple mix with raspberry gelatin for a sweet salad choice.
1 (16 oz.) can julienne beets 1 (9 oz.) can crushed pineapple 1 (6 oz.) pkg. raspberry gelatin 1 Tbs. sugar 1 ½ C. cold water 3 Tbs. lemon juice ¼ C. white vinegar ½ C. chopped nuts
Drain and heat liquid from beets and pineapple. Dissolve raspberry gelatin in hot liquid; add sugar, water, lemon juice, vinegar and nuts. Pour into a mold or dish and chill; serve with mayonnaise