1 pkg. lemon Jello
1 c. boiling water
1 c. canned beets, chopped
3/4 c. canned beet juice
3 tbsp. cider vinegar
1/2 tbsp. salt
2 tbsp. minced onion
4 tsp. horseradish
1/2 c. diced, drained cucumbers

Mix Jello with 1 cup boiling water, beet juice and vinegar. Mix other ingredients. Add to Jello mixture. Refrigerate 8-12 hours. Serves 6.