1 (16 oz.) can sliced beets
1 pkg. (3 oz.) lemon gelatin
1/4 c. red wine vinegar
1 tsp. salt
4 tsp. well drained horseradish

To beet liquid add enough water to make 2 cups. Bring to boil, pour over gelatin, stir to dissolve, stir in vinegar, salt and horseradish, chop drained beets and add (good topped with sour cream).