3 cans shoestring beets or sliced beets, cut julienne
2 (3 oz.) pkg. lemon gelatin
1/2 c. sugar
1/2 c. vinegar
2 tbsp. horseradish

TOPPING:

1/2 c. mayonnaise mixed with red wine vinegar

Drain beets, save juice and measure juice and add enough water to make 3 cups liquid. Bring to boil. Remove from heat. Add gelatin, sugar, vinegar, and horseradish. Stir until gelatin is dissolved. Add beets, stir.

Pour into large mold or two 8 1/2 x 8 1/2 inch square Pyrex dishes. Serve on Boston lettuce or with Belgium endive and watercress. Top with mayonnaise mixture.