Sautéed Beet Salad

Serves 6

8 medium beets (cooked, peeled, and grated)

½ cup sour cream

3 tablespoons butter

1½ tablespoons all-purpose flour

1 teaspoon caraway seeds

1 tablespoon white wine vinegar

½ teaspoon salt

 

1. In a large frying pan (or skillet), melt butter. Blend in flour. Add caraway seeds, vinegar, and salt.  Stir in beets. Sauté for 3-4 minutes over medium-high heat.
2. Remove from heat. Stir in sour cream. Serve warm.