Congealed Beet Salad
["1 (16 oz.) can whole pickled beets", "3/4 c. white wine vinegar", "1 tsp. grated onion", "2 (3 oz.) pkg. lemon jello", "3/4 c. sugar", "1 Tbsp. horseradish"]
["Drain beets, reserving liquid. Place beets in food processor; process until pureed. Combine reserved beet liquid, vinegar and onion in saucepan and bring to a boil. Dissolve jello and sugar in boiling liquid. Remove from heat. Stir in beet puree and horseradish. Pour mixture into lightly greased 8-inch square pan. Chill until firm. Cut in squares and serve on lettuce. Garnish with a dollop of mayonnaise and a sprig of parsley. Serves 8 to 10."]
["pickled beets", "white wine vinegar", "onion", "lemon jello", "sugar", "horseradish"]