Beet Salad - cooking recipe

Ingredients

1 (16 oz.) can julienne beets or sliced beets, cut in thin strips may be used
1 (20 oz.) can crushed pineapple
1/2 c. water
1/4 c. vinegar
2 Tbsp. sugar
3 Tbsp. lemon juice
2 (3 oz.) pkg. raspberry jello

Preparation

Drain beets and pineapple and add juices to remaining ingredients, except jello.
Bring juices, water, vinegar, sugar and lemon juice to boil.
Remove from stove.
Add jello.
Stir until dissolved.
Add beets and pineapple.
Pour into mold or 7 x 11-inch Pyrex pan.
Cut into squares.
Serve on lettuce leaf.