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Julienne Beets With Horseradish

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      Title: JULIENNE BEETS WITH HORSERADISH
 Categories: Harned 1994, Side dish, Vegetables
      Yield: 4 Servings
 
     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
           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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