1 env. Knox unflavored gelatin
1/4 c. vinegar
1 3/4 c. water
1/2 tsp. salt
1 tsp. onion powder
1/2 c. celery
1 1/2 c. drained cooked diced beets
1/2 c. sugar
1/2 tsp. prepared mustard

Soften Knox unflavored gelatin in 1/2 cup cold water. Heat to boiling remaining water or drained beet liquid and vinegar. Remove from heat. Add gelatin with seasonings; and stir until thoroughly dissolved. Chill until consistency of unbeaten egg whites. Fold in celery, beets, mustard or horseradish and sugar. Turn into 3-cup mold and chill until firm. Unmold and serve garnished.