Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (1-lb.) julienne beets |
| 1 slice | Fresh white bread; (crusts removed) |
| 1 tablespoon | Lemon juice |
| ½ teaspoon | Sugar |
| ½ teaspoon | Salt |
| ¼ teaspoon | White pepper |
| 4 | servings |
Put in blender and whirl until smooth: Fold in 1-½ cups light cream - or - 1-½ cups buttermilk Mix with a spoon or spatula. Do not use blender again. Chill and garnish with slices of cucumber, hard-boiled eggs, a dab of sour cream, and a sprinkle of dill weed.
Posted to KitMailbox Digest by Leon & Miriam Posvolsky <miriamp@...> on May 28, 1998