1 can (#303 julienne shoestring) beets
1 pkg. (3 oz.) raspberry Jello
1 sm. can crushed pineapple
3 tsp. lemon juice
1/8 c. vinegar
1/8 c. water
1/3 c. sugar
1/4 c. chopped nuts

Drain beets and pineapple and add water and vinegar. Heat to boiling to dissolve Jello. Add sugar. Add lemon juice. Pour over pineapple, nuts and beets when cooled a little (1 3/4 cup liquid is enough).