6 oz. raspberry Jello
1 1/4 c. hot water (boiling)
2 (No. 3) cans beets
1 c. beet juice
1/2 c. white wine vinegar
1/2 c. sugar
2 tsp. white mustard seed
1 tbsp. fresh onion juice
1 c. sour cream
2 tbsp. horseradish

Shred or grate beets. Dissolve Jello in water; add beet juice, vinegar and sugar. Let set until it has consistency of egg whites. Add beets, onion juice and seeds. Garnish with sour cream mixed with horseradish. This does not taste like beets.