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  Recipe Home » Misc » Julienne Beets With Horseradish
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  Julienne Beets With Horseradish
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 261
Ingredients:
16 oz Sliced beets (1 can) - undrained
1/4 cup Sugar
2 tbsp Vinegar
1 tbsp Cornstarch
1 tbsp Lemon juice
1/2 tsp Salt
2 1/2 tbsp Prepared horseradish
1 tbsp 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.
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