Stir together beets, apple, raisins, celery and walnuts. Sprinkle the liquids over and mix thoroughly. Refrigerate. Keeps well for a couple of days.
(I'm not much on beets, but this is really good!)
By Terri H.
Beet Salad II
2 cups diced beets (reserve 1/2 cup beet liquid)
2 pkgs. lemon gelatin (3oz. size)
3 cups boiling water
2 Tbsp. lemon juice
2 Tbsp. vinegar
1 Tbsp. prepared horseradish
1 1/2 tsp. onion salt
1/2 cup diced celery
cottage cheese (regular size)
Dissolve gelatin in boiling water, add beet liquid. Add remaining ingredients except beets and celery. Chill until slightly thickened. Fold in vegetables. Chill in a 5 cup mold. Unmold and garnish with cottage cheese.
1 1/2 cups fresh pineapple, drained and cut in small cubes
1 cup inner celery stalks, thinly sliced
1/4 cup onion, minced
2 Tbsp. oil (preferably olive oil)
6 Tbsp. red wine vinegar
salt, to taste
Boil beets, unpeeled, until tender, but still firm. Cool, peel, and cut into 1/4 inch cubes. Combine beets with pineapple, celery, and onions. Pour the oil and vinegar over and toss until evenly coated. Add salt to taste and toss again. Chill for several hours, then stir again. Remove from refrigerator at least 1/2 hour before serving, so it is cool but not ice cold.
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