1 pkg. lemon Jello (3 oz.) dissolved with 1 c. boiling water
1 #2 can shoestring beets
2 tbsp. cider vinegar
1 tsp. salt (optional)
2 tsp. grated onion
2 tbsp. horseradish

Drain beets, reserving 3/4 cup of juice. Add beets, 3/4 cup juice, vinegar, onion and horseradish to Jello. Mix all together. Chill in greased mold.