Beet Nut Salad - cooking recipe

Ingredients

1 (No. 303) can julienne beets (you can cut thin strips from the sliced)
1 (No. 2) can crushed pineapple
3 Tbsp. lemon juice
1 1/4 c. cold water
1 Tbsp. sugar
1/4 c. white vinegar
1 large pkg. raspberry jello
1/2 c. chopped nuts (English walnuts preferred)

Preparation

Drain liquid from beets and pineapple, heat and dissolve the sugar and fruit flavored gelatin in heated liquid.
Mix well.
Add remaining liquids.
Chill until syrupy.
Stir in beets, pineapple and nuts.
Finish chilling.