Beet and Pineapple Salad
- 4 large beets, diced
- 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.
By Robin from Washington, IA
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!
In This Article
You are viewing the desktop version of this page: View Mobile Site
© 1997-2016 by Cumuli, Inc. All Rights Reserved. Published by ThriftyFun
generated on November 22, 2016 at 12:06:09 PM on 10.0.0.121 in 1 seconds. Use of this web site constitutes acceptance of ThriftyFun's Disclaimer
. If you have any problems or suggestions feel free to Contact Us