Beet Mold - cooking recipe

Ingredients

1 small can beets with liquid, julienned
1 (3 oz.) pkg. lemon Jell-O
1 c. 7-Up
1 Tbsp. vinegar
1/4 tsp. salt
1 Tbsp. horseradish
2 Tbsp. sugar

Preparation

Drain beets, reserving beets.
Mix juice with 7-Up to produce 1 1/2 cups liquid.
Bring vinegar, liquid, Jell-O, salt and sugar to a near boil.
When cool, add horseradish and beets.
Pour into 8 x 8-inch pan or approximate size pan.
Refrigerate until firm.