JULIENNE BEETS WITH HORSERADISH

      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.
[ add our full cookbook to your website ] [ Search The Cookbook ]