1 (3 oz.) pkg. lemon Jello
1 tbsp. horseradish
1 can shoestring beets
1/4 c. sugar
1/4 c. vinegar

Drain beets and measure liquid. Add water to make 1 1/2 cups liquid. Bring to a boil. Remove from heat. Add Jello, sugar, vinegar and horseradish. Stir until Jello is dissolved. Add beets, chill until firm.