Beet Salad

• 1 (6 oz.) can diced or julienned beets
• 1 (6 oz.) pkg. lemon jello
• 1 1/2 c. cold water
• 2 Tbsp. finely chopped onion
• 1 to 2 Tbsp. prepared horseradish
• 4 tsp. vinegar
• 1/4 tsp. salt
• 1 1/2 c. chopped celery
• 1/4 c. sliced stuffed olives

1. Drain beets, reserving liquid; add water to reserved liquid to equal 2 cups in a saucepan.
2. Bring to a boil.
3. Remove from heat; stir in gelatin until dissolved.
4. Add cold water, onion, horseradish, vinegar and salt.
5. Chill until partially set.
6. Stir in the beets, celery and olives.
7. Pour into an 8-inch square dish or mold.
8. Chill until firm, about 3 hours.
9. Cut into squares, if desired, and serve on lettuce-lined plate.
10. Top with a dollop of mayonnaise and an olive (or unmold on glass plate and garnish). Yield:
11. 9 to 12 servings.

beets, lemon jello, cold water, onion, horseradish, vinegar, salt, celery, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=871239 (may not work)