1/4 c. beet juice
1/4 c. vinegar
1 pkg. (3 oz.) Jello (cherry)
1 can (16 oz.) beets
16 to 20 oz. can pineapple (crushed)

Mix Jello in 1/2 cup of water. Drain and crush 1 can beets. Mix all ingredients together. Refrigerate about 3 hours. Great with chicken or turkey.