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.
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|Serving Size: 1 Serving (207g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 87 (34%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 16mg||5 %|
|Sodium 51.5mg||2 %|
|Potassium 104.4mg||3 %|
|Total Carbohydrate 42.6g||13 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 42.1g|
|Protein 2.2g||3 %|
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Calories per serving: 259
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