Beet Salad - cooking recipe

Ingredients

1 c. julienne beets
1/4 c. white sugar
1/4 c. water
1/4 c. vinegar
3 Tbsp. mustard
1 box raspberry jello (4 oz.)

Preparation

Drain juice.
If not enough, add water to make 1 cup.
Put beets in a bowl.
Pour dry jello over beets.
Pour hot liquid over all.
Mix well.
Refrigerate 3 to 4 hours.