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
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. Electronic format by Cathy Harned.
