Beet Salad - cooking recipe

Ingredients

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

Preparation

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