1 lg. can crushed pineapple
1 sm. pkg. "red" Jello
1 lg. can whole beets, grated
3 tsp. vinegar
1 tbsp. horseradish
1/2 c. finely chopped celery

In saucepan bring pineapple with juice to boil. Add Jello to pineapple. Drain beets. Save 1/3 cup juice. Add vinegar to 1/3 cup juice. Add beets and beet juice to pineapple mixture. Add 1 teaspoon horseradish. Add 1/2 cup celery. (Add some sugar if pineapple is unsweetened.) Pour in 6 x 11 inch pyrex dish (2 inches deep). Refrigerate.