Beet Salad

Ingredients

1 can (16 ounce) diced pickled beets
1 package (3 ounce) lemon-flavored gelatin
3/4 teaspoon salt
1 cup boiling water
2 teaspoons vinegar
1 1/2 teaspoons prepared horseradish
2 teaspoons grated onion
3/4 cup diced celery

Preparation

Drain beets, reserving liquid. Add water to beet liquid to measure 1 cup. Dissolve gelatin and salt in boiling water; stir in beet liquid, vinegar, prepared horseradish and grated onion. Chill until slightly thickened. Fold in drained beets and celery. Pour into a 4 cup mold, if desired. Chill until firm.

Yield: 8 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.