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Sour Cream and Beetroot

From: Linda McCartney’s Home Cooking, p. 142

Hot cooked beetroot in a mustard and sour cream sauce with onion and herbs.

As I had already planned to try out the Harvard Beets (p. 137), I decided to give this recipe a go at the same time. This way I only needed to cook beetroot once and then made small quantities of both dishes. I did like the Sour Cream and Beetroot better than the Harvard Beets as the taste was more interesing and the sauce smoother and not starchy. Unluckily, half of my family do not like beetroot at all, so my daughter and I ended up eating all of this dish- but we would certainly love to have this again soon!

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