1 (#1) can Shoestring beets
1 pkg. lemon jello
1/4 c. sugar
1/4 c. vinegar
1 tbsp. horseradish

Drain beets. Measure juice and add enough water to make 1 1/2 cups. Bring liquid to a boil; remove from heat. Add jello, sugar, vinegar, and horseradish. Stir until sugar and jello are dissolved. Add beets. Turn into a 1-quart mold. Chill until firm.

DRESSING:

1 pt. sour cream
1 tbsp. horseradish