1 can julienne beets
1/2 c. juice from beets
1 (3 oz.) pkg. lemon Jello
1/4 c. vinegar
1/4 c. sugar
1 tsp. horseradish

Drain beets, reserving 1/2 cup of beet juice. Add water to equal 1 cup. Heat and dissolve Jello. Add vinegar, sugar and horseradish. Stir in beets and pour into 6 cup mold, individual molds or flat 1 1/2 quart baking dish. Chill until set. May serve plain or on lettuce with mayonnaise. Serves 6.