1 (6 oz.) pkg. raspberry Jello
1 1/2 c. boiling water
1 lg. can crushed pineapple, drained; reserve liquid
1 lg. can shoestring beets
3 tbsp. vinegar
1 tsp. dill weed
Dash of salt
1 c. chopped celery

Dissolve Jello in water; cool. When Jello is dissolved, stir in beets and liquid, vinegar, dill weed, salt, and pineapple juice. Chill, then fold in celery and pineapple. Pour into individual mold or ring mold. Serve with sour cream, sprinkle with dill weed.