Chilled Beet Salad - cooking recipe

Ingredients
    1 c. sugar
    1/2 c. vinegar
    1/2 c. water
    1 (No. 2) can beets, saving juice
    2 envelopes Knox unflavored gelatine
    1/2 c. beef juice
    1 medium can crushed pineapple, drained
    1 c. chopped pecans
Preparation
    Mix and boil for 10 minutes the sugar, vinegar and water. Drain beets, saving juice.
    Soften Knox gelatine in beet juice. Mix with hot vinegar liquid.
    Cool chopped beets.
    Add to cooled liquid along with crushed pineapple and chopped pecans.
    Pour into mold and chill in refrigerator.
    Serves 6.

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