Beet Salad - cooking recipe

Ingredients

1 (16 oz.) can diced or julienned beets
1 (6 oz.) pkg. lemon flavored 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, mayo and whole stuffed olives (for garnish; optional)

Preparation

Drain beets, reserving liquid. Add water to reserved liquid to equal 2 cups. Place in a saucepan and bring to boil. Remove from heat. Stir in gelatin until dissolved. Add cold water, onion, horseradish, vinegar and salt. Chill until partially set. Stir in beets, celery and olives. Pour into an 8-inch square dish. Chill until firm, about 3 hours. Cut salad into squares. Can serve on lettuce-lined plate and top with dollop of mayo and an olive. Makes 9 to 12 servings.