1 – 3 oz pkg of lemon flavored Jello
1 cup boiling water
1- 16 oz can of beets, drained (reserving liquid) and chopped
3 tablespoon cider vinegar
3/4 cup finely chopped celery
2 tablespoon prepared horseradish
1 teaspoon salt
Escarole leaves
In a bowl, combine the Jello and boiling water, stir until dissolved, add 3/4 cup of reserved beet juice and chill slightly.
Add the beets, vinegar, celery, onion, horseradish, and salt and stir until well blended. Transfer the mixture to a large mold, cover with plastic wrap and chill until firm. Serve, unmolded, on the leaves.