1 lb. can shoestring beets
2 cans water
1/2 c. sugar
1/2 c. bottled lemon juice
2 tsp. salt
Sour cream
Cucumber slices (optional)

In 2 quart saucepan, combine beets, water, sugar, lemon juice and salt. Heat to boiling. Lower heat and simmer for about 2 minutes. Chill thoroughly. When ready to serve, top with sour cream and cucumber slices.

Yield: 4 to 6 servings.