Julienne Beets With Horseradish

Recipe Ingredients

16 oz	454g	Sliced beets - (1 can), - undrained
1/4 cup	49g / 1.7oz	Sugar
2 tablespoons	30ml	Vinegar
1 tablespoon	15ml	Cornstarch
1 tablespoon	15ml	Lemon juice
1/2 teaspoon	2.5ml	Salt
2 1/2 tablespoons	37ml	Prepared horseradish
1 tablespoon	15ml	Butter or margarine
		Commercial sour cream - - (opt'l.

Recipe Instructions

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.

Source:
Jocie Moravec

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.