When I first made this recipe in 2005, it was the fourth day in a row for beets. I made a sauce of low-fat yogurt and low-fat cottage cheese and seasoned it with caraway seed. The beets were okay -- but forgettable -- and the caraway seeds just didn't soften, even after a couple of hours in the sauce.
Fast forward to 2008: I've learned that beets with sour cream and horseradish are a terrific combination and this time elected to use ground caraway. NOW I can recommend this recipe without reservation!
~ Beets with Feta ~
~ Borscht Beets with onion, balsamic vinegar and dill ~
~ Swedish Pickled Beetroot Salad using pickled beets rather than roasted beets ~
~ more beet recipes, if you love beets, this is a must-explore section ~
BEETS with CARAWAY
Time to table: 12 minutes
2 - 3 tablespoons sour cream (in 2005 I blended 1/4 cup low-fat yogurt and low-fat cottage cheese)
2 teaspoons horseradish
1 teaspoon ground caraway
1 pound cooked beets, peeled and diced (check the beet recipes for several different ways to roast beets)
Stir together all ingredients. The flavor deepens if allowed to sit for an hour but is also good right away.
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