Polish beets
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion; finely chopped |
| 1 | tablespoon | Butter |
| 1 | tablespoon | Flour |
| ½ | cup | Yogurt |
| 5 | mediums | Cooked beets; peeled and shredded |
| 3 | tablespoons | Horseradish; or to taste |
| 12 | teaspoons | Sugar |
| Salt | ||
| Pepper; freshly ground | ||
| 2 | tablespoons | Parsley; chopped |
Directions
Saute the onion in the butter for three to five minutes. Stir in the flour.
Add the yogurt and heat to just below the boiling point. Add the beets, horseradish and sugar, and heat thoroughly. Season with salt and pepper to taste and sprinkle with the parsley NOTES : Made this for the supper with Father Mike. Everybody seemed to like it. Especially Bill. Must make it again.
Recipe by: NY Times Menu Cookbook Posted to MC-Recipe Digest V1 #738 by Kathy Meade <kmeade@...> on Aug 12, 1997