1 cn Shoestring beets
1    -(up to)
2 tb Horseradish
1 pk Lemon gelatin
1 tb Cider vinegar
Sour cream

Drain beets; reserve the liquid. Sprinkle the beets with horseradish. Add
enough water to beet juice to make 1-2/3 cup; heat to boiling, pour over
gelatin. Add vinegar; stir to dissolve gelatin. Chill until thick but not
set. Take out and beat frothy; fold in beets and tum into an 8-1/2 cup
mold. Chill until set. Serve on lettuce and top with sour cream.