Beet Salad - cooking recipe

Ingredients

1 (1 lb.) can beets
1 (3 oz.) lemon gelatin
1/4 c. sugar
1/4 c. vinegar
1 Tbsp. horseradish

Preparation

Drain beets; cut into thin strips.
Reserve juice.
Add water to measure 1 1/2 cups liquid.
Pour into saucepan and bring to a boil; add all but beets.
Stir.
Chill until partially congealed. Stir in beets.
Pour into wet 1-gallon mold.
Makes 6 servings.