1 (1 lb.) can julienne beets, drained
1/4 c. vinegar
1 (3 oz.) pkg. lemon Jello
1/4 c. sugar
1/2 tsp. horseradish

Measure juice. Add enough water to make 1 1/2 cups. Bring to a boil. Add Jello, sugar, vinegar and horseradish. Stir until dissolved and add beets. Pour into container and chill. Serve with mayonnaise and red wine vinegar - 1/2 cup mayonnaise and 1 tablespoon vinegar.