Dilled Beets in Horseradish Cream

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.