Julienne beets with horseradish

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Recipe by: primaËl

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 oz Sliced beets (1 can)
-- undrained
1/4 c Sugar
2 tb Vinegar
1 tb Cornstarch
1 tb Lemon juice
1/2 ts Salt
2 1/2 tb Prepared horseradish
1 tb Butter or margarine
Commercial sour cream
-- (opt'l.

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.