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 |
\N 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