Name: Beets with Sour Cream Sauce

Ingredients:

• 2 pounds fresh beets
• 1 cup sour cream
• 1 tablespoon sugar
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/2 - 1 teaspoon dill

Instructions:

• Preheat oven to 350º F.
• Wrap beets in foil, and place on a baking sheet.
• Bake the beets for 35-45 minutes or until fork tender. If beets are on the larger side they may take longer to bake.
• When beets have cooled enough to handle unwrap from foil packets and gently push off the skin of the beet.
• Slide beets into 1/4 inch slices.
• Prepare sour cream sauce by combining 1 tablespoon sugar and 1 cup of sour cream together in a bowl, mix well.
• Add in beets and fold into the sour cream sauce.
• Season with black pepper, salt, and dill.
• Garnish with dill before serving.

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.

Source: https://copykat.com/roasted-beets-with-sour-cream/

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