1 pkg. lemon Jello
1 can shoe string beets
1 c. chopped celery
1 sm. grated onion
1 1/2 tbsp. mustard seed
1/3 c. sugar
4 tbsp. vinegar
1/8 tsp. salt

TOPPING:

1 c. sour cream
2 tbsp. chopped onion
1/2 tsp. sugar
1/2 tsp. horseradish

Drain beets, adding water to juice to make 1 cup. Heat juice to boiling. Add Jello, sugar, salt, vinegar, and mustard seed. When thickened a little, add remaining ingredients. Pat into mold or 1-quart bowl. Frost with topping.