Beet Salad - cooking recipe

Ingredients

1 large can beets, cut into slivers or small pieces (save beet juice)
1 (3 oz.) pkg. lemon Jell-O
1/2 c. granulated sugar
1/2 tsp. salt
2 tsp. finely chopped onion
2 tsp. horseradish (if desired)
1/2 c. finely chopped celery (I use a little less)
1/2 c. boiling water
1/3 c. vinegar (cider or white)

Preparation

Drain beets; save juice.
Boil 1/2 cup water; add beet juice, salt and 1/3 cup vinegar.
Bring to a boil.
Dissolve Jell-O in boiling mixture.
Remove from heat.
Add sugar; let set until syrupy.
Add diced beets, chopped onion and celery.
Add horseradish, if desired (this gives an entirely different flavor to salad).
Pour into a shallow, square pan.
After congealed, may spread with softened cream cheese.