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
Directions
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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