Ingredients: 1 - 3 oz pkg of lemon flavored Jello 1 cup boiling water 1- 16 oz can of beets, drained (reserving liquid) and chopped 3 tablespoon cider vinegar 3/4 cup finely chopped celery 2 tablespoon prepared horseradish 1 tsp salt Escarole leaves

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In a bowl, combine the Jello and boiling water, stir until disolved, add 3/4 cup of reserved beet juice and chill slightly.

Add the beets, vinegar, celery, onion, horseradish, and salt and stir until well blended. Transfer the mixture to a large mold, cover with plastic wrap and chill until firm. Serve, unmolded, on the leaves.