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Nov 102012

Sour Creamed Beets

This recipe brings back many memories of holiday feasts and this recipe was always on the table as my mom loved her beets! Of course she would have to leave some of them plain for me as I was such a fussy eater but I still loved beets. We grew beets every year in our garden and mom would can them up to add to our storage shelves in the cellar, packed with all kinds of home preserved fruits and veggies from our garden and nearby orchards. We even grew concord grapes from which my grandpa would make homemade wine, never got a taste of that as I was too young, what a shame!

4.0 from 1 reviews
Sour Creamed Beets
  • 2 cans (16 oz each) whole baby beets, cut in cubes
  • ¼ cup sour cream
  • 1 tbsp vinegar
  • 1 teas minced onion
  • ¾ teas sugar
  • ½ teas salt
  • Dash cayenne (optional)
  1. Heat beets and drain.
  2. While beets are heating up, combine the remaining ingredients.
  3. Spoon mixture onto the drained beets and heat slowly, stirring to coat.


Well folks, it Saturday and I’m outta here to enjoy the rest of the weekend! Need to do some prep work for tomorrow’s breakfast and dinner so I can really enjoy my day off. And I’d like to wish all our veterans out there, a Happy Veteran’s Day and a big thank you for all your service to keep our homeland safe from harms way! Hope you all have a nice weekend and we’ll see you on Monday…………enjoy!

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  2 Responses to “Sour Creamed Beets”

Comments (2)
  1. I love anything with sour cream, but husband sticks his nose up to these like I used to when I was a kid! Thanks Jenn for the comment, Regina

  2. Wow–it sounds interesting. While I am not a huge fan of beets–I’d be willing to try it!!

    Cheers, Jenn

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