1 can shoestring beets
1 pkg. lemon Jello
1/4 c. sugar
1/4 c. vinegar
1 tbsp. horseradish

Drain beets, measure the juice and add water to make a cup of liquid, bring to a boil, add Jello, sugar and horseradish and vinegar. Stir well until dissolved. Add beets and turn into a mold.