1 (16 oz. can beets
Juice from beets
1/3 c. sugar
1/4 c. vinegar
2 tsp. horseradish
1 pkg. lemon jello

Drain juice and add water to make 1 1/2 cups. In saucepan add juice, sugar, vinegar, jello, and horseradish. Bring to boil. Add beets. Mix and refrigerate in tightly covered dish until jellied (several hours).