Ingredients • 16-oz. can diced beets, drained, juice reserved • 3-oz. pkg. lemon gelatin • 2/3 cup orange juice • 1 tsp. grated onion • 2-3 tsp. grated horseradish, depending upon how much zip you like • 1 tsp. vinegar • 1 tsp. salt • 2/3 cup chopped celery
Directions 1. Drain beets, reserving juice.
2. Pour beet juice into a 1-cup measure. Fill to the top with water. Pour into a small saucepan. Bring to a boil.
3. Dissolve gelatin in boiling beet juice. Stir in orange juice, onion, horseradish, vinegar, and salt. Mix well.
4. Chill beet-gelatin mixture until slightly thickened.
5. Stir in beets and celery. Pour into mold.
6. Chill until firm. Unmold on a serving plate.
Dorothy Lingerfelt, Stonyford, CA
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