Ukrainian Beet Salad with Dill
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Ingredients
| 5 | md. fresh beets, remove tops and stems | | 1/8 tsp. | salt | | 1 tbsp. | butter | | 1/2 cup | whipping cream | | 1/4 tsp. | salt | | 1/8 tsp. | pepper | | 1 tsp. | lemon juice | | 2 tbsp. | chopped dill | | 1 to 2 tbsp. | sour cream |
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Instructions
Place beets in a large saucepan and add enough cold water to cover. Add salt and bring to boil. Cover and simmer for 45 minutes to 1 hour or until tender. Drain and cool. Peel and cut into small cubes. Melt butter in frying pan, and cubed beets. Saute 2 minutes, stirring well. Pour in whipping cream and cook over medium heat about 5 minutes or until cream is thickened. Season with salt, pepper, and lemon juice. Remove from heat and stir in chopped dill and sour cream. Mix well. Chill or serve at room temperature.
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