Sharon's Recipes

JUNE: Beets In Horseradish Sauce

Boil 4-6 medium to large beets in water until soft. Run under cold water. The skins will peel right off.


2 T. Heavy Cream
4 T. full fat yogurt ( or no fat if you prefer )
1/2 – 3/4 tsp. ground fennel
2 tsp fennel vinegar, or you may substitute rice wine vinegar
2 Tsp. freshly grated horseradish, or to taste
salt and pepper to taste

Slice the beets and combine with sauce.

Serve warm with salmon and asparagus for a perfect Spring dinner.


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