An accompaniment for roast lamb or veal, Beetroot in Sour Cream is an easy dish to make.
6 beetroots, cooked, drained, peeled and sliced
4 fl. oz. sour cream
1 tablespoon horseradish sauce
1 teaspoons grated onion
½ teaspoon salt
2 teaspoon black pepper
1 tablespoon chopped chives
1 teaspoon fresh dill
Put the sliced beetroot, sour cream, horseradish, grated onion, salt and black pepper in the top of a double boiler, or in a bowl over simmering water. Stirring occasionally, heat the beetroot mixture over the water on moderate heat until it is hot.
Turn the vegetable out into a warmed serving dish, garnish with the chopped chives and dill, and serve immediately.