1 (16 oz.) can diced beets
1/3 c. sugar
1 (3 oz.) pkg. lemon gelatin
1/4 tsp. salt
1/4 c. vinegar
1 c. finely chopped celery
1 tbsp. mustard seeds
1 tbsp. grated onion

Drain beet juice in measuring cup. Add water to make 1 cup liquid. In saucepan, mix beet liquid, gelatin, sugar, vinegar, mustard seeds and salt. Over medium heat, stir until gelatin is dissolved. Remove from heat. Chill until mixture mounds when dropped from a spoon.

Stir in beets, chopped celery and onion. Pour into ring mold. Cover and chill until firm. Unmold on chilled plate. Garnish with lettuce and celery leaves. Serve with mayonnaise.