8 med. size beets
3/4 c. diced celery
1 pkg. lemon gelatin
1 c. boiling water
3/4 c. beet juice
3 tbsp. vinegar
1/2 tsp. salt
2 tsp. grated onion
1 tbsp. prepared horseradish

Cook beets until tender (or use canned). Reserve juice. Dice peeled beets (about 1 cup). Mix beets and chopped celery.