Baby Beets in Sour Cream
- 2 or 3 dozen very small beets
- Sour Cream Sauce:
- 1/2 C. sour cream
- 1 tsp. prepared horseradish
- 1 tsp. lemon juice
- 1/2 tsp. salt
- 1/2 tsp. pepper
- Minced parsley or watercress for garnish
Prepare beets for cooking. In medium saucepan in 1 inch water, cook beets until tender, about 20-25 minutes. Drain and run under cold water and remove skins. Cut into wedges or leave whole if very small. Serve cooked beets with sour cream sauce. Garnish with parsley or watercress.
To make sauce, mix all ingredients well in small bowl. Serve over beets as directed above.
Yield: 6 servings