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Beet Salad

2 cans (1 lb.) beets, sliced
3-1/2 c. liquid (beet juice and water)
1 lg. pkg. lemon Jello
1/4 c. minced onion
1/2 tsp. salt
1/4 tsp. allspice
2 tsp. prepared horseradish
3 tbsp. lemon juice
1 tsp. horseradish
1/2 c. sour cream
1/2 c. real mayonnaise

Drain beets and reserve liquid, add enough water to make 3 1/2 cups. Combine Jello, beet liquid, onion, salt, allspice and horseradish in saucepan. Stir over medium heat until Jello dissolves. Remove from heat and stir in lemon juice. Chill until mixture starts to thicken. Dice beets, add to mixture. Put in mold that has been sprayed with Pam and chill thoroughly. Combine horseradish, sour cream and mayonnaise and use as dressing.