Ingredients Jump to Instructions ↓

  1. 16 oz 454g Sliced beets - (1 can), - undrained

  2. 1/4 cup 49g / 1.7oz Sugar

  3. 2 tablespoons 30ml Vinegar

  4. 1 tablespoon 15ml Cornstarch

  5. 1 tablespoon 15ml Lemon juice

  6. 1/2 teaspoon 2 1/2ml Salt

  7. 2 1/2 tablespoons 37ml Prepared horseradish

  8. 1 tablespoon 15ml Butter or margarine Commercial sour cream - -

Instructions Jump to Ingredients ↑

  1. 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.

  2. ISBN 0-8487-0765-6.


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