Beet Salad Supreme


  • 1 large or 2 small boxes raspberry Jell-O
  • 1 1/2 cups hot water (may use part juice)
  • 1/4 cup vinegar
  • 2 cans julienne beets, drained
  • 1 small can crushed pineapple, drained well
  • 3 tablespoons lemon juice
  • 1 tablespoon granulated sugar


  1. Dissolve Jell-O in hot water.
  2. Stir in vinegar. Let set until slightly firm.
  3. Add remaining ingredients.
  4. Pour into large flat mold.
  5. To serve, top with a mixture of sour cream and mayonnaise.

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