1 large (or 2 small) pkg. raspberry jello
1 1/2 cups hot water (may use part juice)
1/4 cup vinegar

Let set until sightly firm.
Add 2 cans julienne beets
1 small can crushed pineapple (drained)
3 tbsp. lemon juice
1 tbsp. sugar

Pour into large flat mold. Top with a mixture of sour cream and mayonnaise when serving.