1 lg. pkg. lemon Jello (sugar free)
1 c. chopped celery
1 1/2 tbsp. mustard seed or caraway
4 tbsp. vinegar
1 can shoestring beets
1/2 small onion (grated)
1/3 c. sugar or 2 pkg. Equal
1/8 tsp. salt

Drain beets and save the juice. Add water to beet juice to make 2 1/3 cups. Heat to boiling and add Jello. Mix well. When cool, add remaining ingredients and let set. Top with a bit of mayonnaise.