1 sm. pkg. lemon Jello
1 c. boiling water
3/4 c. beet juice
3 tbsp. vinegar
1/2 tsp. salt
2 tsp. onion juice or 1 tbsp. diced onion
1 tsp. horseradish
3/4 c. diced celery
1 c. cooked diced beets or julienne beets (no juice)

Dissolve Jello in boiling water; add beet juice, vinegar, salt, onion juice and horseradish. Chill. When slightly thickened, fold in celery and beets. Turn into mold. About a 6 cup container.