I like beets just about any way you can fix them. Fresh ones, topped and cooking in boiling salted water taste the best. Then peel them, slice them and top with butter and some of the warmed water they were cooked in. Everyone I know likes them fancied up. This is a fancied up recipe. Good, too. Please forgive me for using canned beets. Fresh ones aren't always available.

MOLDED LEMON – BEET SALAD
16 ounce can julienne style beets, reserve juice
1/2 cup white vinegar
1/4 cup sugar
2 whole cloves
Dash each of ginger, cinnamon and salt
6 ounce pkg lemon gelatin, the big box

Oil a 6 cup mold. I like to use a ring mold. Set aside. Add water to beet juice to measure 2 1/2 cups. Place in saucepan with vinegar, sugar, spices and salt. Boil gently over medium-low heat for 2 or 3 minutes. Remove from heat and discard cloves. Stir in gelatin to dissolve. Chill until partially set. Gently stir in julienned beets and pour carefully into prepared ring mold. Chill until serving time. Unmold onto a bed of shredded lettuce. Serve with its own special sauce and some of the shredded lettuce. Serves 8

SPECIAL EGG SAUCE
1/2 cup mayonnaise
1 tablespoon white vinegar
1 tablespoon chopped parsley or chives
1 teaspoon minced garlic
1 hard-cooked egg, chopped

Combine all ingredients and chill, covered, until serving time.