GALLOPING BEET AND HORSERADISH MOLD

1 (20 oz.) jar pickled beets, drained (reserve juice)
1 (3 oz.) package lemon gelatin
2 tbsp. onion salt
3/4 cup shredded cabbage
3 tbsp. horseradish
1 cup sour cream
1 tsp. sugar

Add water to drained beet liquid to make 1 1/2 cups; heat.

Add gelatin and dissolve; add onion salt and chill until partially set.

Finely chop beets and stir into gelatin together with shredded cabbage. Chill until firm in an 8-inch ring mold or individual molds.

Unmold and top with a mix of horseradish, sour cream and sugar. Stir in a little of the beet liquid for color.

Servings: 8
Source: The Association for Dressing and Sauces