Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 16 oz Sliced beets (1 can)
undrained
(optl.
Preparation
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 _Americas Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 306. ISBN 0-8487-0765-6. Electronic format by Cathy Harned. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
