1 c. boiling water
1 pkg. lemon favored gelatin
3/4 c. sweet pickled beet juice
1 tbsp. prepared horseradish
1/2 tsp. salt
2 tbsp. vinegar
1 tbsp. sweet pickled beet juice
2 tbsp. grated onion
3/4 c. finely diced celery
1 c. chopped pickled beets
Lettuce
Mayonnaise or salad dressing

Add boiling water to lemon gelatin and stir until gelatin is dissolved. Stir in 3/4 cup pickled beet juice. Add horseradish, salt, vinegar, 1 tablespoon beet juice and onion. Let stand until thick like molasses.

Add diced celery and chopped beets. Turn into lightly oiled 3 1/2 cup mold. Place in refrigerator to become firm.

Unmold on platter and garnish with lettuce. Serve with mayonnaise or salad dressing. Yield: 6 to 8 servings.