1 lb. can shoestring beets
1 (3 oz.) pkg. lemon Jello
1/4 c. sugar
1/4 c. vinegar
1 tbsp. horseradish

Drain beets; measure juice and water to make 1 1/2 cups liquid. Bring liquid to boil, remove from heat. Add Jello, sugar, vinegar and horseradish. Stir until all is dissolved. Add beets. Turn into 1 quart mold.