1 pkg. lemon Jello
1 1/2 c. boiling water
1 can sliced pickled beets, drained and crushed
1 sm. can crushed pineapple
1/2 c. finely chopped celery

Mix Jello in boiling water until thoroughly dissolved; cool. After Jello mixture has cooled, add other ingredients. If mixture seems too thick, add a little beet juice. Place in refrigerator until congealed. Serve on lettuce with the dressing of your choice.