1 (1 lb.) can shoestring beets
1 (3 oz.) pkg. lemon Jello
1/4 c. sugar
1/4 c. vinegar
1 tbsp. prepared horseradish

Drain beets and save juice. Measure juice and add water to make 1 1/2 cups liquid. Bring liquid to a boil. Remove from heat and add Jello. Stir well. Add sugar, vinegar and horseradish. Stir until all is dissolved. Add beets. Pour into molds or dish. Chill until firm.