Dilled Beets in Horseradish Cream

Cuisine, July/August 1979

45 minutes — 6 Servings

Ingredients

1 1⁄4	pound	beets (pared)
4	slice	canadian bacon (diced)
2	tablespoon	unsalted butter
1⁄2	cup	whipping cream
2	tablespoon	prepared horseradish
3	tablespoon	fresh dill (snipped)
		salt
		pepper
		dill sprigs (whole)

Instructions

Cook beet in boiling salted water to cover until tender, about 30 minutes; drain. Cool slightly; chop.

Saute bacon in butter in medium-size skillet over medium heat until light brown, about 3 minutes. Stir in beets, cream, horseradish and snipped dill. Season to taste with salt and pepper. Reduce heat to low; cook 6 minutes. Garnish with dill sprigs.