Beet Salad By Judy - cooking recipe

Ingredients

1 (No. 2) can shoestring beets
1 pkg. lemon jello
1 1/2 Tbsp. vinegar
1 tsp. salt
1 1/2 Tbsp. green onions, chopped
1/4 c. sliced stuffed olives
2 Tbsp. horseradish
1 1/4 c. chopped celery
1/2 c. nuts (optional)

Preparation

Drain beets and reserve juice (adding water to make 1 1/2 cups of liquid).
Heat juice to boil.
Add jello, stirring to dissolve. Add vinegar and salt.
Chill to partially set.
Stir in remaining ingredients.
Pour into mold until firm.