Julienne Beets With Horseradish

Title: JULIENNE BEETS WITH HORSERADISH

Categories: Harned 1994, Side dish, Vegetables

Yield: 4 servings

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

5 to

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

1989 Hometown Collection

1989. Pg.

306. ISBN

0-8487-0765-6. Electronic format by Cathy Harned. --