Beet Salad

• 1 can (16 ounces) diced or julienned beets
• 2 packages (3 ounces each) lemon gelatin
• 1-1/2 cups cold water
• 2 tablespoons finely chopped onion
• 1 to 2 tablespoons prepared horseradish
• 4 teaspoons white vinegar
• 1/4 teaspoon salt
• 1-1/2 cups chopped celery
• 1/4 cup sliced pimiento-stuffed olives
• Lettuce leaves, mayonnaise and sliced pimiento-stuffed olives, optional

1. Drain beets, reserving liquid in a 2-cup measuring cup; add enough water to measure 2 cups. Set beets aside. Place beet juice mixture in a large saucepan; bring to a boil. Remove from the heat; stir in gelatin until dissolved. Add the cold water, onion, horseradish, vinegar and salt. Chill until partially set.
2. Stir in the celery, olives and reserved beets. Pour into an 8-in. square dish. Chill until firm, about 3 hours. Cut salad into squares. If desired, serve on a lettuce-lined plate and top with a dollop of mayonnaise and an olive.

beets, lemon gelatin, cold water, onion, horseradish, white vinegar, salt, celery, olives, mayonnaise

Taken from www.tasteofhome.com/recipes/beet-salad/ (may not work)