Polish Beets

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 small onion, finely chopped
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • ½ cup yoghurt
  • 5 medium beets, cooked, peeled and shredded
  • 2 to 3 tablespoons prepared horseradish
  • ½ teaspoon sugar
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped parsley


    1. Sauté the onion in the butter for three to five minutes. Stir in the flour. Add the yoghurt and heat to just below the boiling point.

    2. Add the beets, horseradish and sugar, and heat thoroughly. Season with salt and pepper to taste and sprinkle with the parsley.