Ruby-Red Beet Salad

• 1 package (3 ounces) cherry gelatin
• 1 package (3 ounces) raspberry gelatin
• 1 package (3 ounces) strawberry gelatin
• 4 cups boiling water
• 1 can (20 ounces) crushed pineapple
• 1 can (15 ounces) diced beets, drained
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3 tablespoons each chopped celery, green pepper and chives
• Leaf lettuce, optional

1. In a large bowl, combine the gelatins; add boiling water and stir to dissolve. Drain pineapple, reserving the juice; set pineapple aside. Stir juice into gelatin. Refrigerate until slightly thickened. Stir in beets and pineapple. Pour into a 13-in. x 9-in. dish. Refrigerate until firm.
2. For dressing, combine the mayonnaise, sour cream, celery, green pepper and chives in a small bowl. Cut gelatin into squares; serve on lettuce-lined salad plates if desired. Dollop with dressing.

cherry gelatin, raspberry gelatin, strawberry gelatin, boiling water, pineapple, beets, mayonnaise, sour cream, celery

Taken from www.tasteofhome.com/recipes/ruby-red-beet-salad/ (may not work)