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.