1 (3 oz.) pkg. lemon gelatin
1 1/2 c. hot beet liquid and water
3 tbsp. vinegar or lemon juice
1/2 tsp. salt
1 tsp. minced onion
1 c. diced cooked beets, drained
1/4 c. diced celery
1/3 c. finely shredded cabbage
2 tbsp. minced green pepper
2 tbsp. prepared horseradish

Dissolve gelatin in hot beet liquid and water. Add vinegar, salt and onion. Cool. When mixture begins to thicken fold in drained beets, celery, cabbage, green pepper and horseradish. Pour into mold. Chill until firm. Unmold on lettuce or other crisp salad greens. Garnish with mayonnaise or salad dressing. Yield 4 to 6 servings.

Madeline, I doubled the recipe for Thanksgiving. It keeps well in refrigerator and you might want some extra. Doubled the recipe made 14 muffin tin cups. 1 can of beets makes the recipe doubled.