1 can diced beets
1 pkg. lemon Jello
3/4 c. red wine
1 tsp. grated onion
1/2 tsp. salt
1 c. finely chopped celery
1 tbsp. lemon juice

Drain beets and measure 1 cup beet juice, adding water if necessary. Heat juice to boiling. Remove from heat. Add Jello and stir until dissolved. Add grated onion, wine and salt and lemon juice. Chill and when mixture begins to thicken, fold in beets and celery. Pour into mold and chill until set. Serve with dressing made with mayonnaise, sour cream and horseradish.