4 cans julienne cut beets
2 (3 oz.) pkgs. lemon Jello
3 c. juice & water
1/2 c. sugar
1/2 c. vinegar
2 heavy tbsp. horseradish

Drain beets - add water to liquid to make 3 cups. Bring to boil, add Jello, sugar, vinegar and horseradish. Stir until dissolved. Add beets and put into a large mold.