Name: Beets with Sour Cream Sauce



Yield: 8 servings

Comments: 11/3/2020 - I started with 2 14-oz cans of cut beets. And then used 1/2 cup of sour cream, 1 teaspoon of sugar, 1/2 teaspoon black pepper, 1/2 teaspoon salt, and 1 teaspoon of dill seed. We liked it.
11/19/2020 - I heated the beets from one can, and used all the remaining sour cream. I chilled the mixture and served it on a bed of lettuce for a salad.
11/27/2022 - I had about 10 oz of small, raw beets, and scaled the sauce appropriately. I cooked the beets for about 40 minutes in the toaster oven. Removing the skins was hard. I used yogurt in the sauce instead of sour cream.
The second day, I used a can of sliced beets, first heated in a pan, with 3 tablespoons of real sour cream. The other ingredients were the same. There was too much sauce for the amount of beets. Gail liked the sour-cream version better than the yogurt version.
2/1/2022 - I used two can of sliced beets again, and heated them in a saucepan.


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