1 can beets, coarsely chopped
1 pkg. lemon Jello
1 tsp. salt, optional
2 tbsp. vinegar
1 1/2 c. celery, chopped
2 tbsp. horseradish
1 1/2 tbsp. grated onion, or more to taste

Drain beets. Add water to beet juice to make 1 1/2 cups. Heat liquid. Dissolve Jello in heated liquid. Add remaining ingredients. Pour into mold or flat pan. Chill.