Beet Salad

Directions

1. 1
   Drain beets, reserving liquid.
2. 2
   Add water to reserve to equal 2 cups.
3. 3
   In saucepan, bring beets and liquid to a boil.
4. 4
   Remove from heat; stir in gelatin until dissolved.
5. 5
   Add cold water, onion, horseradish, vinegar and salt.
6. 6
   Chill until partially set. Stir in beets, celery and olives.
7. 7
   Pour into an 8 x 8-inch Pyrex dish.
8. 8
   Chill.
9. 9
   Top with dollop of mayonnaise and sliced stuffed olives.