1 (16 oz.) can beets (not pickled), sliced into sm. pieces
1 (16 oz.) can crushed pineapple, drained, save juice
1/2 c. salad vinegar
Pineapple juice and water to equal 3 3/4 c.
1 tbsp. sugar
2 oz. pkg. (or 1 lg. pkg.) raspberry Jello
1/2 c. chopped pecans (optional)

Heat juice, water, vinegar and sugar; dissolve Jello in hot liquid; let cool until syrupy. Stir in beets, pineapple and nuts. Let congeal, stirring occasionally.