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Julienne Beets With Horseradish

Type: Vegetables
Courses: Side dish
Serves: 4 people

Recipe Ingredients

16 oz 454gSliced beets - (1 can), - undrained
1/4 cup 49g / 1.7ozSugar
2 tablespoons 30mlVinegar
1 tablespoon 15mlCornstarch
1 tablespoon 15mlLemon juice
1/2 teaspoon 2.5mlSalt
2 1/2 tablespoons 37mlPrepared horseradish
1 tablespoon 15mlButter or margarine
  Commercial sour cream - - (opt'l.

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. 306. ISBN 0-8487-0765-6.

Source:
Jocie Moravec

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