1 lb. can julienne beets
1 pkg. lemon gelatin
1 c. hot water
1/2 c. beet juice
1 tbsp. vinegar
1/2 tsp. salt
1/2 c. minced green onions
3/4 c. cottage cheese
1 c. sour cream

Dissolve gelatin in hot water, add beet juice, vinegar and salt. Chill until slightly thickened. Fold in beets, onions, cottage cheese and 1/2 cup sour cream. Pour into 8 inch greased ring mold and chill. Use remaining sour cream to garnish. Serves 8.