Julienne Beets
A vibrant, sweet and tangy beet salad with pineapple and crunchy celery, perfect for potlucks, picnics, or as a refreshing side dish with a creamy dressing.
Ingredients
Instructions
- Dissolve the lemon jello in 1 cup of boiling water and chill until partially set.
- Mix the julienne beets, crushed pineapple, chopped celery, and chopped green onions.
- Add the sugar and a pinch of salt to the jello and stir until dissolved.
- Combine the jello mixture with the beet mixture.
- Pour the mixture into a mold or dish and refrigerate until fully congealed.
- Spread mayonnaise over the congealed salad before serving.
Tips & Substitutions
For added flavor, consider using fresh beets instead of canned. Roast or steam fresh beets until tender, then julienne them. If you want to reduce sugar, you can substitute with honey or agave syrup, adjusting to taste. For a vegan version, replace mayonnaise with a plant-based alternative. This dish can also be enhanced by adding chopped walnuts for a crunchy texture.
Serving Suggestions
Serve this salad chilled as a refreshing side dish for barbecued chicken skillet style. It pairs well with a light green salad or grilled meats. For a complete meal, consider serving it alongside Kristin's Favorite Soup for a comforting and balanced dinner. Garnish with extra green onions for a pop of color.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. The texture may change slightly, but it will still taste delicious. To refresh the dish, you can mix in a little extra mayonnaise before serving, ensuring it remains creamy. Do not freeze as it may alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Julienne Beets contains roughly 342 calories, with 2g protein, 35g carbohydrates, and 24g fat. It is an excellent source of vitamin C (36% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1320mg per serving (57% 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 for this recipe?
Yes, you can definitely use fresh beets! Simply roast or steam them until tender, then julienne before mixing with the other ingredients. This adds a wonderful earthy flavor and freshness to the dish.
How can I make this recipe vegan?
To make this dish vegan, substitute the mayonnaise with a plant-based alternative. There are many great vegan mayo options available that will maintain the creaminess of the salad. Additionally, ensure the jello you use is vegan-friendly, as some brands contain gelatin.
What can I serve with this beet salad?
This beet salad pairs beautifully with grilled meats and can be a refreshing side to any summer barbecue. It also complements light soups, like Kristin's Favorite Soup, making it a versatile addition to your meal. Consider adding crusty bread for a complete dining experience.
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).