Creamy Beets

Creamy Beets

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Patty Jablonowski


This was a favorite of my husband's family. I believe it is a Polish recipe.
Use caution when working with beets as beet juice will stain almost anything.


★★★★★ 1 vote

15 Min
30 Min


  • 1 bunch
    red beets
  • 3 Tbsp
    vinegar (i prefer apple cider flavored)
  • 3 Tbsp
    granulated sugar (to taste)
  • ·
    salt and pepper to taste
  • 1 c
    sour cream (may use low fat, not fat free)

How to Make Creamy Beets


  1. Peel beets. Shred using the coarse side of a box grater, or the shredding disk of a food processor.
  2. Put beets in a sauce pan. Add water to just reach the top of the beets. Simmer until beets are tender and liquid is almost all gone (should take 20 - 25 minutes). Add salt, pepper, vinegar and sugar. Cook 2-3 minutes to dissolve sugar. Add sour cream. Allow mixture to warm-up, but do not boil as sour cream will break.
  3. Taste and adjust seasonings. May serve hot, at room temperature, or slightly chilled. Keeps for 2-3 days in the refrigerator

Printable Recipe Card

About Creamy Beets

Course/Dish: Vegetables
Dietary Needs: Vegetarian

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