1 lg. pkg. raspberry Jello
2 c. boiling water
1 c. granulated sugar
2 cans shoestring beets
1/2 c. vinegar
Pinch of salt
1/2 c. chopped celery

Dissolve Jello in boiling water. Add sugar. Cool. Save some juice from 1 can beets. Combine vinegar and salt in juice. Add water to make 1 1/2 cups. Add vinegar mixture and beets and celery to Jello. Let set. Serves 10.