Beet Salad - cooking recipe

Ingredients

1 (No. 2) can crushed pineapple (in own juice)
1 (No. 2) can French or julienne beets
1/2 c. white vinegar
juice of 1 lemon or 3 Tbsp. ReaLemon
1/2 c. water
1 (3 oz.) pkg. raspberry jello (sugar-free)

Preparation

Drain liquid from pineapple and beets. Heat this liquid with lemon juice, vinegar and 1/2 cup water. Dissolve raspberry jello in it. Dissolve 1 envelope unflavored gelatin in 1/4 cold water. Add to mixture. Let cool. Add pineapple, beets and nuts. Place in refrigerator until firm.