Beet Salad

Directions

1. 1
   Drain beets, reserving liquid; add water to reserved liquid to equal 2 cups in a saucepan.
2. 2
   Bring to a boil.
3. 3
   Remove from heat; stir in gelatin until dissolved.
4. 4
   Add cold water, onion, horseradish, vinegar and salt.
5. 5
   Chill until partially set.
6. 6
   Stir in the beets, celery and olives.
7. 7
   Pour into an 8-inch square dish or mold.
8. 8
   Chill until firm, about 3 hours.
9. 9
   Cut into squares, if desired, and serve on lettuce-lined plate.
10. 10
    Top with a dollop of mayonnaise and an olive (or unmold on glass plate and garnish). Yield:
11. 11
    9 to 12 servings.