1 (16 oz.) can sliced beets, undrained
1/4 c. sugar
2 tbsp. vinegar
1 tbsp. cornstarch
1 tbsp. lemon juice
1/2 tsp. salt
2 1/2 tbsp. prepared horseradish
1 tbsp. butter
Commercial sour cream, optional

Drain beets, reserving liquid. Set liquid aside. Slice beets into julienne strips; set aside.

Combine beet liquid, sugar, vinegar, cornstarch, lemon juice and salt in a medium saucepan, stirring well. Cook over medium heat until thickened, stirring constantly. Add horseradish and butter, stirring until butter melts. Gently stir beets and bring mixture to a boil. Reduce heat, simmer 5-10 minutes or until mixture is thoroughly heated. Top each serving with a dollop of sour cream if desired. Yield 4 servings.