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Julienne beets with horseradish

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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.

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