1 (16 oz.) can shoestring beets
1 lg. box raspberry Jello
1 (8 oz.) can crushed pineapple
1/2 c. diced celery
4 tbsp. vinegar
2 c. water

Drain liquid from beets and pineapple into saucepan. Add 1 cup of the water and bring to boil. Add jello and stir until dissolved. Add 1 cup cold water. When cool add vinegar, beets, pineapple and celery. Pour into bowl or mold and chill overnight. I use sugar-free jello, rice vinegar, and Diamond A beets.