Jello Beet and Pineapple Salad

2 pkg. raspberry gelatin
1 c. nuts, chopped
1 (#2) can sliced beets, drained and cut into smaller pieces (reserve liquid)
1 c. chopped celery
1 sm. can crushed pineapple

Combine beet juice and enough water to make 3 cups. Heat to boiling and pour over gelatin and dissolve well. Chill the gelatin mixture until thickened but not set. When thickened, add celery, nuts, and pineapple; stir well and add beets. Pour in shallow dish and chill until firm. Cut into squares and serve with sour cream. .

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