2 (16 oz.) jars sliced pickled beets
2 (3 oz.) pkgs. lemon or orange Jello
1/4 c. onion, finely minced
1/4 c. celery, finely minced
1/2 tsp. salt
1/8 tsp. allspice
1 tsp. horseradish
3 tbsp. lemon juice

Drain liquid from beets and measure. Add water to make 3 1/4 cups liquid. Set beets aside. In saucepan, combine Jello, beet juice, onion, celery, salt, allspice, and horseradish. Heat and stir until Jello dissolves. Remove and add lemon juice. Chill until syrupy. Dice beets; add to Jello and pour into 2 quart mold. Chill. Top with dressing or serve along side salad. (Fits perfectly in Tupperware salad ring.)

DRESSING:

1/2 c. sour cream
1/2 c. mayonnaise
1 tbsp. horseradish