3 c. chopped beets (2 No. 2 cans)
1/2 c. vinegar
1/2 c. sugar
2 tsp. powdered horseradish
1 1/2 tsp. salt
2 env. plain gelatin
1/2 c. cold water
1/4 c. India relish
1 1/2 c. diced celery
1 1/2 tbsp. minced green onions

Drain beets, reserving all liquid. Place beets in vinegar and combine with dry ingredients. Marinate until you boil beet liquor and add to gelatin which has been swelled in cold water. Add other ingredients and place in greased mold. Serves 8 to 12.