Julienne Beets with Horseradish
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INGREDIENTS 1 (16-ounce) can sliced beets, undrained
1/4 cup sugar
2 tablespoons vinegar
1 tablespoon cornstarch
1 tablespoon lemon juice
1/2 teaspoon salt
2-1/2 tablespoons prepared horseradish
1 tablespoon butter or margarine
Commercial sour cream, optionalDrain 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, and simmer 5 to 10 minutes or until mixture is thoroughly heated.
Top each serving with a dollop of sour cream, if desired.
Makes 4 servings