1 (6 oz.) pkg. raspberry gelatin
1 (15 oz.) can pickled beets
1 c. chopped celery
1 c. chopped nuts

Dissolve gelatin in 2 cups boiling water. Drain beets and pineapple. Use the juices and enough water to make up the other 2 cups of liquid (1 tablespoon lemon juice can be included). Cut beets in julienne strips. When gelatin is partially set, add pineapple, beets, nuts and celery. Chill until set.