Beet Salad - cooking recipe

Ingredients

1 can diced or julienned beets
1 pkg. lemon flavored gelatin
1 1/2 c. cold water
2 Tbsp. finely chopped onion
1 to 2 Tbsp. prepared horseradish
4 tsp. vinegar
1/4 tsp. salt
1 to 1 1/2 c. chopped celery
1/4 c. sliced, stuffed olives
lettuce leaves, mayonnaise and whole stuffed olives (for garnish, optional)

Preparation

Drain beets, reserving liquid; add water to reserved liquid to equal 2 cups.
In a saucepan, bring beets and liquid to a boil. Remove from heat; stir in gelatin until dissolved.
Add cold water, onions, horseradish, vinegar and salt.
Chill until partially set.
Stir in beets, celery and olives.
Pour into an 8-inch square dish.
Chill until firm, about 3 hours.
Cut salad in squares.
Add dollop of mayonnaise
and top with olives. Yields 9 to 12.