Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
Wash 4 or 5 large fresh beets or 8 small ones thoroughly. Rinse.
Drain. Pare. Slice thin or cut in sticks. Cook in small amount of salted
boiling water in coverec saucepan until tender. Add any pone of these
seasonings: 1 tbsp lemon juice, two or 3 tbsp sauteed
chopped onion. 1/4 tsp powdered cloves or allspice, 1
tbsp prepared horseradish with 1 cp commercial sour cream or
1/2 cp mild vinegar With sour cream or vinegar, reheat beets a few
minutes. Serve hot. Makes 4 servings.
Beets are the one vegetable in my opinion nearly as good canned
as fresh--and muc h less trouble.