1 can shoestring beets (13 1/2-16 oz.) can or you can use fresh beets, cut fine
1/4 c. vinegar
1/4 c. sugar
1 tbsp. horseradish
1 (3 oz.) pkg. lemon gelatin
1/2 c. finely cut celery

Drain beets and reserve liquid. Add enough water to beet liquid to make 1 1/2 cups. Pour into saucepan. Add vinegar and sugar, bring to boil. Remove from heat, add horseradish and gelatin. Stir well. Add beets, pour into mold or 8 inch cake pan. Set in refrigerator until firm. The celery is put in last before placing in the refrigerator.

(I double this recipe and it fits nicely in a 13 x 9 x 2 inch pyrex dish. I shred by beets in a food processor.)