2 bunches beets, cooked & reserve liquid
1 can (15 oz.) crushed pineapple
2 tbsp. unflavored gelatin
1/2 c. cold water
1/2 tsp. ground cloves
1/2 c. chopped pecans

Cook beets until tender. Rub off skins and dice to make 1 1/2 cups. Drain pineapple, reserving juice. Soften gelatin in 1/2 cup of cold water for a few minutes. Heat to boiling 3 cups beet liquid and 1 cup pineapple juice, adding water if necessary. Remove from heat. Add gelatin and stir to dissolve. Add honey and cloves; stir until blended. Chill mixture until it begins to set. Fold in diced beets, pineapple and pecans. Pour into 6 cup mold and chill. Unmold onto serving platter.