BEET SALAD MOLD From Southern Living Holiday Meals 1982

1 (16-oz) can diced beets, undrained 1 (3-oz) package lemon-flavored gelatin 1/4 cup sugar 1/4 cup vinegar 1 tablespoon prepared horseradish

Drain beets, reserving juice. Add enough water to beet liquid to make 1 1/2 cups. Bring beet liquid to a boil, add gelatin and sugar, stirring until dissolved. Stir in vinegar and horseradish. Chill until consistency of unbeaten egg white. Stir in beets; pour into a lightly oiled 4-cup mold. Chill until firm. Yield: 6 servings

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