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Beet Salad

1 (6-ounce) package lemon jello

1 (15-ounce) can shoestring beets

1/4 cup granulated sugar

1/2 cup cider vinegar

1 heaping tablespoon horseradish (or to preference)

1. Drain beets and add water to juice to make 1 1/2 cups liquid. Place beets in serving bowl.
2. Heat liquid and dissolve jello in it. Add 1/4 cup sugar and 1/2 cup vinegar and horseradish, stir to mix well.
3. Pour liquid over beets and allow to gel.

Makes 6 servings.

Recipe provided courtesy of Horseradish.org.