You can't really see that there is a layer of horseradish on the bottom. I think this could have been avoided if I'd waited for the jelly to stiffen up a bit more before adding the other ingredients. I imagine that in a perfect jellied beet salad, the horseradish is evenly distributed, but what do I know?
Here it is on an orange plate.
There was a bit of an issue with the unmoulding. You have to warm it up a tiny bit to liquify the jelly on the outside so it slides out of the bowl nicely. You can get thin metal moulds to do this properly, but I don't have one, so used a glass bowl. So, we had to warm it quite a bit, got carried away and warmed it too much = a bit too much liquid jelly on the plate.
I think the layer of horseradish is a bit off-putting. It doesn't glisten with lovely beet colour the way it should, I think.
But people ate it, a bit. My neighbour had some of the leftovers today and said, "that taste was great and refreshing!!" And that's good enough for me!