Top this with sour cream and a sprinkling of dill.
Drain the pineapple, reserving syrup. Dissolve the gelatin in boiling water. Stir in the beets and beet liquid, vinegar, dill, salt and reserved pineapple syrup. Chill until the mixture thickens to the consistency of unbeaten egg white. Fold in the celery and pineapple. Pour into a 6-cup mold and chill until firm.