Beet Salad - cooking recipe

Ingredients

1 (16 oz.) can diced or julienned beets
1 (6 oz.) lemon gelatin
1 1/2 c. cold water
2 Tbsp. finely 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
lettuce leaves, mayonnaise and whole stuffed olives for garnish

Preparation

Drain beets, reserving liquid.
Add enough water to reserved liquid to equal 2 cups.
In a saucepan, bring beets and liquid to a boil.
Remove from heat; stir in gelatin until dissolved.
Add cold water, onion, horseradish, vinegar and salt.
Chill until partially set.