| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Chicago | Harned 1994, Side dish, Vegetables | 4 | Servings |
INGREDIENTS
| 16 | oz | Sliced beets, 1 can |
| undrained | ||
| 1/4 | c | Sugar |
| 2 | T | Vinegar |
| 1 | T | Cornstarch |
| 1 | T | Lemon juice |
| 1/2 | t | Salt |
| 2 1/2 | T | Prepared horseradish |
| 1 | T | Butter or margarine |
| Commercial sour cream | ||
| opt'l. |
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. Electronic format by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 246
Calories From Fat: 125
Total Fat: 14.3g
Cholesterol: 29.9mg
Sodium: 487.1mg
Potassium: 479.5mg
Carbohydrates: 28.2g
Fiber: 3.5g
Sugar: 22.6g
Protein: 3.1g