Ruby Salad - cooking recipe

Ingredients

1 (1 lb.) can diced pickled beets
1 (3 oz.) pkg. lemon or lime jello
3/4 tsp. salt
1 c. boiling water
2 tsp. vinegar
1 tsp. prepared horseradish
2 tsp. grated onions
dash of pepper
3/4 c. diced celery

Preparation

Drain beets; measure liquid.
Add water to make 1 cup liquid. Dissolve jello and salt in boiling water.
Add measured liquid, vinegar, horseradish, onion and pepper.
Chill until thickened. Fold in beets and celery.
Spoon into individual molds or a 1 quart mold.
Chill until firm.
Unmold onto crisp lettuce.
Makes 6 to 8 servings.