Beets In Sour Cream Food

BEETS IN SOUR CREAM

Steps:

• Cook beets in water to cover until tender. Drain, slip off skins and slice or cube. In the top of a double boiler, mix beets, sour cream, horseradish, onion and salt. Heat, stirring occasionally, to serving temperature. Serve garnished with the chives or parsley.

BEETS IN SOUR CREAM

Steps:

• 1. Drain beets, reserve liquid; chop coarsely.
• 2. In a saucepan over medium heat, melt butter. Add flour, stir, blending in sugar, salt and vinegar. Stir in beets and cook for a few minutes.
• 3. Add 1/4 cup reserved beet juice and sour cream. Simmer for 5 minutes. Sprinkle with chopped chives just before serving.

BEET SALAD

Steps:

• This is ridiculously easy. Bring a pot of water to a boil and add the beets. Cook until they are knife tender, about 30 to 40 minutes. Rub off the beet skins under cold running water with a soft cloth. You can save the bright red cloth to play cruel "Hey, I cut myself" type practical jokes later.
• Slice the beets in half and then slice each half into 1/4-inch thick slices. Toss the beets with the sugar, salt, and vinegar. Stir in the sour cream and refrigerate for maximum flavor. The beets will "sweat" more of their bright red liquid, giving the dish an amazing color. Garnish with fresh dill.
• Variation: Toss in pickled herring and sliced apples...good stuff!

TAGLIATELLE WITH SHREDDED BEETS, SOUR CREAM, AND PARSLEY

Steps:

• Melt butter with oil in large nonstick skillet over medium heat. Add garlic; stir until pale golden, about 1 minute. Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 minutes. Stir in lemon juice.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
• Drain pasta and return to pot. Stir in sour cream and 4 tablespoons parsley, then beet mixture. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining 2 tablespoons parsley and serve.

BRAISED BEETS WITH SOUR CREAM AND CHIVES

Steps:

• Peel 2 pounds beets, and chop them into 1-inch chunks; roughly chop the greens.
• Put both in a saucepan with 1 tablespoon butter and 1/2 cup stock.
• Bring to a boil, then reduce to simmer.
• Cover, and cook until the beets are tender and the greens wilted, 20 to 25 minutes.
• Boil off any excess liquid; stir in 1/4 cup sour cream, and toss with chopped chives. (This is fantastic served over egg noodles.)

SOUR CREAM AND HORSERADISH BEET SALAD

Steps:

• Cook beets in boiling water 35-40 minutes until tender (or buy diced pre-cooked, then you can forget steps 2 and 3).
• Drain and rinse under cold running water to cool.
• Peel and dice.
• Combine next 5 ingredients in a serving bowl.
• Add beets and mix gently but well.
• Refrigerate 1-2 hours.
• Serve sprinkled with parsley or dill.

ROASTED BEETS WITH HORSERADISH CREAM

Steps:

• Cut the greens from the beets, leaving about 1 inch of the stems attached, and reserve the greens. Scrub the beets, wrap them tightly in 2 foil packages, and roast them on a baking sheet in the middle of a preheated 350°F. oven for 1 to 1 1/2 hours, or until they are tender. Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled. Peel and halve the beets and cut them into 1/4-inch slices.
• In a small bowl stir together the crème fraîche, the horseradish to taste, the zest, and salt and pepper to taste. Wash well and drain the reserved greens, in a large skillet cook them with salt and pepper to taste in 1 tablespoon of the butter over moderately high heat, stirring, for 3 to 4 minutes, or until they are wilted, and transfer them to a platter. In the skillet cook the beets with salt and pepper to taste in the remaining 1 tablespoon butter over moderately high heat, stirring, for 2 to 3 minutes, or until they are hot, and spoon them over the greens. Top the beets with the horseradish cream and sprinkle the cream with the chives and salt and pepper to taste.