| 1 | Leave root & 1 inch of stem on beets. |
| 2 | Scrub with vegetable brush. |
| 3 | Place beets in a saucepan; cover with water & bring to a boil. |
| 4 | Cover, reduce heat & simmer 35 to 40 min. or until tender. |
| 5 | Drain, reserving 2 c. liquid. |
| 6 | Rinse beets under cold water & drain again. |
| 7 | Trim off beet roots & stems, & rub off skins; shred beets & set aside. |
| 8 | Combine beef granules & water in a medium saucepan. |
| 9 | Sprinkle gelatin over bouillon; let stand 1 min. cook over lowheat, stirrng constantly until gelatin dissolves. |
| 10 | Stir in reserved liquid, lemon juice & vinegar. |
| 11 | Chill 1 ?hours or until the consistency of unbeaten egg whites. |
| 12 | Combine reserved beets, cabbage, cucumber, dill,green onions & horseradish in medium bowl. |
| 13 | Stir in gelatin and spooninto a 6 cup mold coated with cooking spray. |
| 14 | Chill until firm. |
