Beet Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. lemon jello
1 (No. 2) can crushed pineapple, drained
1 (1 lb.) can julienne beets, drained (diced can be used)
1 Tbsp. vinegar
1/2 tsp. salt
sour cream
mayonnaise (optional)
nut meats

Preparation

Heat 1 cup liquid drained from beets and pineapple to dissolve jello.
Add 3/4 cup cold water or juice and vinegar; cool.
Add pineapple and beets.
Pour into 8 or 9-inch square pan and refrigerate until set.
Top with sour cream or sour cream, mixed with mayonnaise.
Sprinkle with nut meats.
Makes 9 large servings.