2 cans beets, drained, reserve liquid
1/2 c. chopped green pepper
1 med. onion, grated
1/2 c. chopped celery
3/4 c. vinegar
3 pg. plain gelatin
1 c. sugar
1/4 c. cold water

Chop or grate beets. Mix beet liquid and vinegar. Bring almost to a boil. Soften gelatin in cold water, then stir into hot liquid. Add other ingredients, pour into large mold and congeal. Can be served on lettuce with topping of mayonnaise, cottage cheese, or sour cream.