Julienne Beets With Horseradish

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Julienne Beets With Horseradish

 

1 16 ounce 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

sour cream, optional

.

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.

 

 

 

 

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