Jellied Beet Salad
A vibrant, tangy salad combining sweet beets with citrusy jello, crunchy celery, and pineapple. Perfect as a side or appetizer for festive gatherings, this colorful dish offers a delightful mix of flavors and textures that appeal to a wide range of palates.
Ingredients
Instructions
- Drain the canned diced beets.
- Measure the liquid from the beets and add enough cold water to make 3/4 cup.
- Dissolve the orange and lemon jello and salt in boiling water.
- Add beet liquid, vinegar, horseradish, and hot sauce to the dissolved gelatin mixture.
- Chill until the mixture is thickened.
- Fold in the drained beets, chopped or sliced celery, and crushed pineapple.
- Pour into molds or a sheet and refrigerate until set.
- Serve chilled, unmolded if desired.
Tips & Substitutions
For a more intense flavor, consider adding a teaspoon of Dijon mustard to the gelatin mixture. If you're looking for a vegetarian option, substitute the gelatin with agar-agar. You can also experiment with different fruits like diced apples or grapes instead of pineapple for a unique twist. Ensure the beets are well-drained to avoid excess moisture, which can affect the setting.
Serving Suggestions
Serve the Jellied Beet Salad as a refreshing side dish at picnics or potlucks, pairing it with grilled meats or the Best Barbecue Sauce. It can also be a delightful addition to a brunch spread. For a vibrant presentation, garnish with fresh herbs or serve alongside a light vinaigrette for added flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, slice the salad into portions and let them sit at room temperature for about 15 minutes before serving, as this will help soften the texture. Avoid freezing, as it may alter the consistency of the gelatin.
Nutrition & Diet Analysis (per serving)
Each serving of Jellied Beet Salad contains roughly 151 calories, with 2g protein, 24g carbohydrates, and 4g fat. It is a good source of vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 1104mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh beets instead of canned?
Yes, you can use fresh beets! Boil or roast them until tender, then dice them to use in the recipe. Just make sure to adjust the cooking time accordingly, as fresh beets may take longer to prepare than canned ones.
Is it possible to make this salad vegan?
Absolutely! To make this salad vegan, substitute the gelatin with agar-agar, a plant-based gelling agent. Follow the package instructions for the proper ratios, and your salad will set beautifully without any animal products.
Can I add other vegetables to this salad?
Definitely! Feel free to include additional vegetables like diced bell peppers or grated carrots for extra color and crunch. Just remember to chop them finely to ensure they mix well with the gelatin and other ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).