Beet Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. lemon jello
2/3 c. hot orange juice
1 c. hot beet juice
1 tsp. salt
2 tsp. horseradish
3 Tbsp. vinegar
1 tsp. grated or instant onion
1 c. diced celery
1 (16 oz.) can diced beets

Preparation

Drain beets (use juice as directed).
Dissolve jello in hot beet and orange juice.
Add salt, horseradish and vinegar.
Cool to soft jell stage, then add celery, onion and beets.
Refrigerate for several hours or overnight.
Unmold on salad greens or scoop out with ice cream scoop onto salad greens.
Yields 5 cups.