Dilled Beets in Horseradish Cream

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45 minutes 6 Servings Print RecipeEmail Recipe


1 1⁄4poundbeets (pared)
4slicecanadian bacon (diced)
2tablespoonunsalted butter
1⁄2cupwhipping cream
2tablespoonprepared horseradish
3tablespoonfresh dill (snipped)
  dill sprigs (whole)


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.

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