Beets In Sour Cream Recipes

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BEETS IN SOUR CREAM

For all you beet lovers, this dish is so easy to make, takes no time at all and so good too! Recipe: The Russian Heritage Cookbook Photo: copykat.com

Provided by Ellen Bales

Categories     Vegetables

Time 15m

Number Of Ingredients 8



BEETS IN SOUR CREAM image

Steps:

  • 1. Drain beets, reserve liquid; chop coarsely.
  • 2. In a saucepan over medium heat, melt butter. Add flour, stir, blending in sugar, salt and vinegar. Stir in beets and cook for a few minutes.
  • 3. Add 1/4 cup reserved beet juice and sour cream. Simmer for 5 minutes. Sprinkle with chopped chives just before serving.

1 can(s) (16 oz.) sliced beets, with liquid
1 Tbsp butter
1 Tbsp all purpose flour
1 Tbsp sugar
1 pinch salt
2 tsp red wine vinegar
1/2 c sour cream
1 Tbsp chives, chopped

SWEET AND SOUR PICKLED BEETS

These are quick and easy to make. You'll want to snack on them right out of the jar. They're much more flavorful than those bland sliced beets you see on salad bars.

Provided by RunnerGirl76

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 15m

Yield 6

Number Of Ingredients 6



Sweet and Sour Pickled Beets image

Steps:

  • In a saucepan, combine the liquid from the beets, vinegar, sugar, cloves, cinnamon and salt. Stir to dissolve the sugar and bring to a boil. Simmer over medium heat for 5 minutes. Add the beets and simmer for 5 more minutes. Use tongs to transfer the beets to a jar. Pour the liquid over them to cover. Cover and cool to room temperature. Refrigerate until serving.

Nutrition Facts : Calories 94.1 calories, Carbohydrate 22.7 g, Fat 0.2 g, Fiber 1.7 g, Protein 0.7 g, Sodium 167 mg, Sugar 20.6 g

1 (15 ounce) can sliced beets, drained with liquid reserved
½ cup apple cider vinegar
½ cup white sugar
6 whole cloves
1 pinch ground cinnamon
1 pinch salt

BEETS IN SOUR CREAM

This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier.

Provided by CJAY8248

Categories     Low Protein

Time 50m

Yield 1 recipe, 4 serving(s)

Number Of Ingredients 6



Beets in Sour Cream image

Steps:

  • Cook beets in water to cover until tender. Drain, slip off skins and slice or cube. In the top of a double boiler, mix beets, sour cream, horseradish, onion and salt. Heat, stirring occasionally, to serving temperature. Serve garnished with the chives or parsley.

1 lb beet
1/2 cup sour cream
1/2-1 tablespoon prepared horseradish
1 teaspoon onion, grated
1/4 teaspoon salt
chives or parsley, chopped

CREAMY BEET DIP

Provided by Liza Schoenfein

Categories     Condiment/Spread     Food Processor     Appetizer     Roast     Fourth of July     Vegetarian     Root Vegetable     Beet     Sour Cream     Self     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8



Creamy Beet Dip image

Steps:

  • Heat oven to 425°F. Roast beets on a cookie sheet lined with parchment paper, turning once halfway through, until soft, 45 to 60 minutes. Remove from oven and let cool. Peel beets under running water. In a food processor, combine beets, sour cream, 2 teaspoons juice, cardamom, salt and garlic; blend until smooth. Transfer to a bowl and garnish with zest to taste. Serve with pita, if desired.

1 1/2 pounds beets, halved
Parchment paper
3/4 cup light sour cream
Juice and zest of 1 lemon
Pinch ground cardamom
1/4 teaspoon salt
1 small clove garlic
Whole-wheat pita wedges (optional)

BRAISED BEETS WITH SOUR CREAM AND CHIVES

Provided by Mark Bittman

Time 30m

Number Of Ingredients 6



Braised Beets With Sour Cream and Chives image

Steps:

  • Peel 2 pounds beets, and chop them into 1-inch chunks; roughly chop the greens.
  • Put both in a saucepan with 1 tablespoon butter and 1/2 cup stock.
  • Bring to a boil, then reduce to simmer.
  • Cover, and cook until the beets are tender and the greens wilted, 20 to 25 minutes.
  • Boil off any excess liquid; stir in 1/4 cup sour cream, and toss with chopped chives. (This is fantastic served over egg noodles.)

2 pounds beets
greens
1 tablespoon butter
1/2 cup stock
1/4 cup sour cream
chopped chives

TAGLIATELLE WITH SHREDDED BEETS, SOUR CREAM, AND PARSLEY

Categories     Pasta     Vegetable     Sauté     Vegetarian     Quick & Easy     Beet     Spring     Sour Cream     Parsley     Bon Appétit

Yield Makes 6 first-course or 4 main-course servings

Number Of Ingredients 9



Tagliatelle with Shredded Beets, Sour Cream, and Parsley image

Steps:

  • Melt butter with oil in large nonstick skillet over medium heat. Add garlic; stir until pale golden, about 1 minute. Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 minutes. Stir in lemon juice.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
  • Drain pasta and return to pot. Stir in sour cream and 4 tablespoons parsley, then beet mixture. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining 2 tablespoons parsley and serve.

1 tablespoon butter
2 tablespoons olive oil
2 garlic cloves, minced
3 cups (packed) coarsely grated peeled uncooked beets (about 3 large)
1/2 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
12 ounces tagliatelle or fettuccine
1 8-ounce container sour cream
6 tablespoons chopped fresh Italian parsley, divided

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