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
Drain beets and add water to juice to make 1 1/2 cups liquid. Place beets in serving bowl.
Heat liquid and dissolve jello in it. Add 1/4 cup sugar and 1/2 cup vinegar and horseradish, stir to mix well.
Pour liquid over beets and allow to gel.
Makes 6 servings.