1 (1 lb.) can julienne beets or reg. beets, cut into strips
1 (3 oz.) pkg. lemon Jello
1/4 c. sugar
1/4 c. vinegar
1 tbsp. horseradish

Drain beets. Reserve juice. Measure juice and add water to make 1 1/2 cups liquid. Bring to boil. Remove from stove. Add lemon Jello, stir well until dissolved. Add vinegar, sugar and horseradish. Stir until dissolved. Add beets. Put in mold. Chill until firm. Unmold and serve with Hellmann's mayonnaise (or a dressing of half mayonnaise and half plain yogurt).