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
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