1 can tiny whole beets (2 c.)
3 tbsp. tarragon vinegar
1 pkg. lemon gelatin
1/2 tsp. salt
2 tbsp. grated onion
2 tbsp. horseradish (or to taste)
3/4 c. chopped celery

FOR SERVING:

Salad greens
Seasoned sour cream

To the liquid drained from the canned beets add enough water to make 1 1/2 cups, the vinegar and salt; bring to a boil. Off the heat stir in gelatin until dissolved. Add onion and horseradish and refrigerate. When gelatin is partially set add beets, quartered, and celery. Put in a 1 1/2 quart ring mold and refrigerate until set.

At serving time unmold onto a bed of greens (chicory, leaf lettuce, etc.). In center of ring set sour cream which has been seasoned to taste with more horseradish, salt and pepper. Serves 12.

(This is great gelatin salad that is not sweet and can be as spicy with horseradish as the palate permits. The secret: be sure horseradish is fresh.)