1 can beets
1 (15 oz.) can crushed pineapple
1 pkg. raspberry Jello
1 tsp. lemon juice
2 tsp. vinegar
1/2 c. pecans

Drain juice from beets and cube beets. Bring juice to boil and add Jello. When dissolved add other ingredient and jell. Serve with topping.

TOPPING:

1 c. Hellmann's mayonnaise
1 c. sour cream
1 tsp. curry powder