Congealed Beet Salad - cooking recipe

Ingredients

1 1/2 c. water
1 1/2 c. beet juice (add water if needed)
1/2 c. wine vinegar
1 Tbsp. mustard seed
1/2 c. sugar
2 (3 oz.) pkg. raspberry jello
1 (16 oz.) can diced beets, drained

Preparation

Bring water, beet juice, vinegar and sugar to a boil.
Pour over jello.
When jello begins to set, add beets and seed.
Pour into 9 x 12-inch pan.
Refrigerate.
Serves 12.