Beets In Sour Cream Sauce Recipe


MethodMain Ingredient


 Young beets2 Bunch (200 gm), washed, pared, and diced
 Butter/Margarine1 Tablespoon, melted
 All purpose flour1 Tablespoon
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Lemon juice/Orange juice2 Tablespoon
 Water1⁄2 Cup (8 tbs)
 Commercial sour cream2⁄3 Cup (10.67 tbs)

Nutrition Facts

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


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.