Creamy Beet Swirl
|Canned diced beets||16 Ounce (1 Can)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Ground cloves||1 Pinch|
|Dairy sour cream||1 Cup (16 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
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.