1 small box lemon gelatin
2 cups diced or julienne canned beets
1 tablespoon brown sugar
1 tablespoon prepared horseradish
1/4 teaspoon salt
6 whole cloves
12 whole allspice
1 (3-inch) piece cinnamon
1/3 cup wine vinegar
2/3 cup dry white wine or water

Put gelatin in large bowl. Drain liquid from beets into measuring cup; add enough water to make 1 cup. Pour into saucepan; add brown sugar, horseradish, salt and spices. Heat to boiling; reduce heat and simmer 1 minute.

Strain into gelatin and stir until gelatin dissolves. Add vinegar, wine and drained beets. Pour into 1 1/2-quart ring mold or 6 individual molds. Chill until firm, then remove from mold. Serve on shredded greens.

Serves 6.