1 (3 oz.) pkg. lemon Jello
1 c. boiling water
3/4 c. beet juice
3 tbsp. vinegar
1/2 tsp. salt
2 tsp. onion juice
1 tbsp. prepared horseradish
3/4 c. diced celery
1 c. diced beets

Dissolve Jello in boiling water. Let cool. Add beet juice, vinegar, salt and onion juice and horseradish. Let set for a while. Stir over ice water, until slightly set. Add celery and beets. Put in mold. Serve with mayonnaise.