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Creamy Beet Swirl

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  Canned diced beets 16 Ounce (1 Can)
  Butter/Margarine 1 Tablespoon
  Chopped onion 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Ground cloves 1 Pinch
  Dairy sour cream 1 Cup (16 tbs)
  Orange juice 1⁄2 Cup (8 tbs)
  Cornstarch 1 Teaspoon

Measure 1/3 cup beets with liquid from can to cover; set aside.
Melt butter or margarine in a small skillet.
Add onion; saute until tender.
In a blender or food processor, puree remaining beets and liquid, sauteed onion, salt, cloves, sour cream and 1/4 cup orange juice.
Pour pureed mixture into an airtight container or casserole with a lid.
Cover and refrigerate at least 4 hours or overnight.
Finely chop 1/3 cup beets.
Combine beets and liquid, remaining 1/4 cup orange juice and cornstarch in a small saucepan.
Bring to a boil over medium heat, stirring constantly.
Remove from heat; cool to room temperature.

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