1 (3 oz.) pkg. lemon or lime Jello
3/4 tsp. salt
1 c. boiling water
3/4 c. drained pickled beet juice
1 tsp. horseradish
2 tsp. grated onion
Dash pepper
3/4 c. diced pickled beets
3/4 c. diced celery

Dissolve Jello and salt in boiling water. Add beet juice, horseradish, onion and pepper. Chill until very thick. Fold in beets and celery. Chill. Makes 3 1/2 cups.