Tangy Beet Salad
|Canned sliced beets||16 Ounce|
|Lemon gelatin||6 Ounce|
|Chopped celery||1 1⁄2 Cup (24 tbs)|
|Grated onion||1 1⁄2 Tablespoon|
|Prepared horseradish||1 Tablespoon|
Drain beets, reserving juice, chop beets, and set aside.
Add enough water to juice to make 1 1/2 cups, bring beet liquid to a boil.
Add gelatin; cook over low heat, stirring until gelatin dissolves.
Stir in salt.
Chill until the consistency of unbeaten egg white.
Fold in chopped beets, celery, onion, and horseradish.
Pour into a lightly oiled 4-cup mold, chill until firm.