Beetroot in Sour Cream

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.

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