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Beets In Sour Cream Sauce Recipe
|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)|
Serving size: Complete recipe
Calories 553 Calories from Fat 377
% Daily Value*
Total Fat 43 g66.1%
Saturated Fat 25.4 g127.1%
Trans Fat 0 g
Cholesterol 112 mg
Sodium 1260.8 mg52.5%
Total Carbohydrates 39 g12.9%
Dietary Fiber 6.2 g24.7%
Sugars 19.7 g
Protein 8 g16.5%
Vitamin A 26.6% Vitamin C 41.6%
Calcium 20.9% Iron 14.3%
*Based on a 2000 Calorie diet
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.