Drain beets saving juice. Add enough water to juice to make 1 1/2 cups. Heat to a boil and add jello, Splenda, and vinegar. Dissolve and chill until slightly set. Add chopped beets and onion. Fold in and let set until ready to eat.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.