1 c. diced, cooked beets
1/4 c. diced celery
1 pkg. lemon Jello
1 c. boiling water
3/4 c. beet juice
1/2 tsp. salt
3 tbsp. cider vinegar
3 tsp. grated onion
1 tbsp. prepared horseradish

Dissolve Jello in hot water. Add beet juice, vinegar, salt, onion and horseradish. When cool, fold in beets and celery. Mold in ring mold. When time to serve, unmold on lettuce. Fill center with 1/2 lb. cottage cheese which has been moistened with 1 tablespoon melted butter, 2 tablespoons cream, and seasoned with lemon juice and grated onion. Especially nice with roast beef.