1 (16 oz.) can red beets
1 (3 oz.) box lemon Jello
1 tbsp. minced onion
3/4 c. diced celery
3 tbsp. vinegar
1/2 tsp. salt
2 tbsp. horseradish

Drain beets and slice in sticks. Add water to beet liquid to make 1 1/2 cups. Heat to boiling and add Jello. Let cool, then add salt, vinegar, and horseradish. Stir well. Lastly add onion, celery, and beets. Put in oblong glass baking dish and chill until set.