1 (1 lb.) can julienne beets
Water
1 (3 oz.) pkg. lemon flavored gelatin dessert
2 tbsp. cider vinegar
2 tbsp. bottled white horseradish, undrained
Sour cream

Into a strainer set over a pint measure, drain the beets. Add enough water to vinegar and beet juice to make 1 2/3 cups; pour into a saucepan and heat until almost boiling. Add to gelatin; stir until dissolved. Chill until slightly thickened. Fold in beets and horseradish. Turn into a 1 quart mold or individual ones. Garnish with salad greens. Serve with sour cream. Serves 8.