Julienne beets with horseradish
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Sliced beets (1 can) undrained |
| ¼ | cup | Sugar |
| 2 | tablespoons | Vinegar |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Lemon juice |
| ½ | teaspoon | Salt |
| 2½ | tablespoon | Prepared horseradish |
| 1 | tablespoon | Butter or margarine |
| Commercial sour cream (opt'l. | ||
Directions
Drain beets, reserving liquid. Set liquid aside. Slice beets into julienne strips; set aside.
Combine beet liquid, sugar, vinegar, cornstarch, lemon juice and salt in a medium saucepan, stirring well. Cook over medium heat until thickened, stirring constantly. Add horseradish and butter, stirring until butter melts. Gently stir in beets and bring mixture to a boil. Reduce heat; simmer 5 to 10 minutes, or until mixture is thoroughly heated. Top each serving with a dollop of sour cream, if desired.
From _First There Must Be Food_ by Northwestern Memorial Hospital/Chicago, IL. In _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 306. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.
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