Yield: 1 Servings
|1 can||(1-lb.) julienne beets|
|1 slice||Fresh white bread; (crusts removed)|
|1 tablespoon||Lemon juice|
|¼ teaspoon||White pepper|
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