1 (20 oz.) can crushed pineapple
1 (16 oz.) can julienne beets or slice beets into narrow strips
1/2 c. water
1/4 c. vinegar (white)
1/2 c. chopped pecans
2 tbsp. sugar
1 tbsp. lemon juice
2 (3 oz.) pkg. raspberry gelatin (black cherry or blackberry may be sub.)

Drain pineapple and beets reserving juice. Combine juice, water, vinegar, sugar and lemon juice; bring to a boil. Dissolve gelatin in hot liquid, chill until mixture is consistency of unbeaten egg white. Stir pineapple, beets and nuts into thickened gelatin. Pour into lightly oiled 6 cup mold, chill until firm.

DRESSING:

1 (8 oz.) carton commercial sour cream
1 tbsp. commercial blue cheese dressing
3 tbsp. mayonnaise