Beet Salad(Lo-Fat) - cooking recipe

Ingredients

1 (15 1/2 oz.) can crushed pineapple (save the juice)
1 (15 1/2 oz.) can beets (diced, sliced or chopped; save the juice)
1/4 c. lemon juice
1/4 c. vinegar
1 large raspberry jello
1 Tbsp. sugar
1/2 c. chopped nuts

Preparation

Drain the pineapple and beets, saving the juice.
Add lemon juice, vinegar and enough water added to the juice to make 3 1/2 cups liquid.
Heat.
Add the sugar and jello, stirring until completely dissolved; cool.
Add cut up beets, pineapple and nuts. Pour into a large (9 x 13-inch or more) pan.
Chill until set. Serve on lettuce with a little mayonnaise, if desired.