BEET SALAD

1 (3-ounce) package lemon gelatin, 1 cup boiling water, 3 tablespoons white vinegar, 2 tablespoons grated white onions,  3/4 cups diced celery, 1 (14.5-ounce) can shoestring beets, 3/4 cup beet juice, 1/4 teaspoon sea salt, 1 1/4 teaspoon horseradish, 1/4 cup chopped walnuts, 1/8 cup jicama, peeled and chopped. 1 bunch of arugula, rinsed and dried, 3 fresh peaches, peeled, peeled and sliced, 1 teaspoon crumbled blue cheese.

Dissolve the gelatin in the boiling water, stir well. Remove from the heat, add beet juice and vinegar, stir well, set aside and allow to cool.  When the gelatin mixture has cooled, add the onions, celery, salt, horseradish, nuts, and jicama, mix well. Fold in the beets, be sure not to break them up. Pour into a square gelatin mold and refrigerate until the mixture chills.  Removed from the refrigerator, turn the mold out atop a bed of arugula.  Top with the peach slices and cheese.