Beets In Sour Cream Sauce
|Young beets||2 Bunch (200 gm), washed, pared, and diced|
|Butter/Margarine||1 Tablespoon, melted|
|All purpose flour||1 Tablespoon|
|Lemon juice/Orange juice||2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Commercial sour cream||2⁄3 Cup (10.67 tbs)|
Place beets in saucepan and add boiling salted water.
Cover pan tightly; bring to a boil over high heat; reduce heat and simmer until beets are tender-crisp, about 20 minutes.
Shake saucepan 2 or 3 times as beets cook.
Blend butter or margarine with flour, and cook, stirring constantly, until mixture bubbles.
Remove from heat, then add beets.
Stir in sour cream; heat thoroughly, but do not allow to boil.