Beet Salad Supreme 1 large or 2 small boxes raspberry Jell-O 1 1/2 cups hot water (may use part juice) 1/4 cup vinegar 2 cans julienne beets, drained 1 small can crushed pineapple, drained well 3 tablespoons lemon juice 1 tablespoon granulated sugar Dissolve Jell-O in hot water. Stir in vinegar. Let set until slightly firm. Add remaining ingredients. Pour into large flat mold. To serve, top with a mixture of sour cream and mayonnaise.