Tangy Beet Congealed Salad - cooking recipe

Ingredients

1 (3 ounce) package lime Jell-O gelatin
1 cup boiling water
1 cup cold beet juice
2 teaspoons grated onions
1 teaspoon prepared horseradish
3/4 teaspoon salt
1 dash pepper
3/4 cup diced pickled beet
3/4 cup diced celery
4 ounces sour cream

Preparation

Dissolve the lime jello in the boiling water in a saucepan.
Add the cold beet juice, grated onion, horseradish, salt and pepper, mixing thoroughly.
Chill until slightly thickened to the consistency of egg whites.
Fold in the diced beets and celery.
Place into a large salad mold or into 8 individual molds.
Chill for 2 hours or until set.
Unmold to serve and top with a dollop of sour cream on each serving.