Beet Salad - cooking recipe

Ingredients

1 (16 oz.) can diced beets
1 (6 oz.) pkg. lemon jello
1 1/2 c. cold water
2 Tbsp. chopped onion
1 or 2 Tbsp. prepared horseradish
4 tsp. vinegar
1/4 tsp. salt
1 1/2 c. chopped celery
1/4 c. sliced stuffed olives

Preparation

Drain beets, reserving liquid.
Add water to beet juice to equal 2 cups.
Bring liquid to boil.
Remove from heat; stir in jello until dissolved.
Add cold water, onion, horseradish, salt and vinegar.
Chill until partially set.
Add beets, celery and olives.
Pour into 8-inch square dish.
Chill until firm.