1 c. (16 oz.) sm. whole beets
1/4 c. sour cream
1 tbsp. prepared horseradish, well drained
Parsley, finely chopped, for garnish

Drain beets, then dry well on paper towels. Cut larger beets in half but leave small ones whole. Trim a slice off the top of each to hold the filling, and another from the bottom so that they have a base for standing upright when served.

Combine sour cream and horseradish. Spread flat tops of beets with the mixture, making rounded mounds. Sprinkle with parsley flakes for color. Chill for no more than 1 hour before serving because the juice from beets will bleed into edges of the frosting, turning them pink.