Ruby Salad

Directions

1. 1
   Drain beets; measure liquid.
2. 2
   Add water to make 1 cup liquid. Dissolve jello and salt in boiling water.
3. 3
   Add measured liquid, vinegar, horseradish, onion and pepper.
4. 4
   Chill until thickened. Fold in beets and celery.
5. 5
   Spoon into individual molds or a 1 quart mold.
6. 6
   Chill until firm.
7. 7
   Unmold onto crisp lettuce.
8. 8
   Makes 6 to 8 servings.