Syrian Beet Salad - cooking recipe

Ingredients

1 (16 oz.) can julienne beets
1 pkg. lemon gelatin
1/4 c. sugar
1/4 c. vinegar
1 Tbsp. horseradish

Preparation

Drain beets; measure juice.
Add water to drained beet juice to make 1 1/2 cups liquid.
Bring liquid to a boil and remove from heat.
Add lemon gelatin, sugar, vinegar and horseradish, stirring until gelatin and sugar have dissolved.
Add beets and turn into mold or dish; chill until firm.