1/2 c. chopped walnuts
1 (15 oz.) can julienne beets
1 (8.5 oz.) can of undrained crushed pineapple
1 tsp. vinegar
1 (6 oz.) pkg. raspberry Jello
1/2 c. finely chopped celery, if desired

Drain beets. Measure juice plus water, if needed, to make 2 1/3 cups. Heat liquid and vinegar. Add Jello and stir until dissolved. Cool until slightly thickened, then add other ingredients. Chill until thoroughly set.

DRESSING:

2/3 c. sour cream mixed with 1 c. mayonnaise
May add 1 tbsp. horseradish