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Craig Claiborne

Polish Beets

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Preparation info

  • 6

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 small onion, finely chopped
  • 1 tablespoon butter
  • 1 tablespoon

Method

  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.

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