1 can beets, drained, reserve juice 1/4 cup sugar 1 Tbsp horseradish 1 box lemon jell-o 1/4 cup vinegar
Add water to beet juice to make 2 cups. Heat one cup of the liquid. Add jell-o and sugar and stir until dissolved. Add vinegar, horseradish and remaining liquid. Cool slightly and add beets. Refrigerate until set.
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