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Add a photoServings: 4
Ingredients
- 16 ounce Sliced beets (1 can) undrained
- 1/4 c. 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 possibly margarine Commercial lowfat sour cream (opt'l.
Directions
- 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 till thickened, stirring constantly. Add in horseradish and butter, stirring till butter melts. Gently stir in beets and bring mix to a boil. Reduce heat; simmer 5 - 10 min, or possibly till mix is thoroughly heated. Top each serving with a dollop of lowfat sour cream, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 4 servings | |
| Calories 121 | |
| Calories from Fat 27 | 22% |
| Total Fat 3.07g | 4% |
| Saturated Fat 1.86g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 400mg | 17% |
| Potassium 281mg | 8% |
| Total Carbs 23.05g | 6% |
| Dietary Fiber 2.5g | 8% |
| Sugars 18.5g | 12% |
| Protein 1.38g | 2% |
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