1 (16 oz.) can canned sliced beets
3/4 c. white wine vinegar
2 tsp. grated onion
2 (3 oz.) pkgs. lemon Jello
3/4 c. sugar
1 tbsp. horseradish

Drain beets, reserving liquid. Place beets in processor, process until pureed. Set aside. Combine beet liquid, vinegar and onion in medium saucepan. Bring to a boil. Dissolve Jello and sugar in boiling liquid. Remove from heat. Stir in beet puree and horseradish. Pour mixture into lightly oiled 8 inch square dish. Cover and chill until firm. 9 servings.