Beet Salad - cooking recipe

Ingredients

1 (16 oz.) can julienne beets
1 (6 oz.) pkg. lemon Jell-O
1 1/2 c. cold water
2 Tbsp. finely chopped onion
1 to 2 Tbsp. prepared horseradish
4 tsp. vinegar
1/2 tsp. salt
1 1/2 chopped celery
1/4 c. sliced stuffed olives (use for garnish as well as in salad)

Preparation

Drain beets, reserving liquid.
Add water to reserve to equal 2 cups.
In saucepan, bring beets and liquid to a boil.
Remove from heat; stir in gelatin until dissolved.
Add cold water, onion, horseradish, vinegar and salt.
Chill until partially set. Stir in beets, celery and olives.
Pour into an 8 x 8-inch Pyrex dish.
Chill.
Top with dollop of mayonnaise and sliced stuffed olives.