1 lb. can beets
1 pkg. lemon gelatin (3 oz.)
1 1/2 c. beet liquid plus water
2 tsp. vinegar
1/2 tsp. salt
1 tsp. grated onion
1/2 tsp. dehydrated horseradish or 2 tsp. prepared horseradish
1/2 c. chopped celery
1/4 c. chopped pecans

Drain liquid from beets, heat and dissolve gelatin in hot liquid. Stir in vinegar, onion, salt, horseradish, chill until partially set. Meanwhile, chop beets and celery. Add to partly set mixture. Pour into mold and refrigerate until set. May serve with sour cream or mayonnaise.