Out of Helen's Kitchen - Carrots and beets

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Out of Helen's Kitchen - Carrots and beets

Details: Published on Tuesday, October 2, 2018

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By Helen Drysdale

Neepawa Banner & Press

Fall vegetables are plentiful so here are two recipes to help use them up.

Creamy beets salad

3 cups cooked diced

beets

1/4 cup diced onions

1/2 cup sour cream

1 Tbsp. prepared

horseradish

1 tsp. dill

Combine the onion, sour cream, horseradish and dill. Add to the beets. Serve.

Carrot casserole

5 Tbsp. butter

1/2 cup diced onion

1/2 cup diced celery

1 can cream of celery

soup

3/4 cup of shredded cheese

5 cups cooked carrots

1 cup bread crumbs

1/2 tsp. pepper and salt

1 tsp. Mrs. Dash

Melt 2 Tbsp. of butter in a frying pan, add the onions and celery and sauté till slightly softened. Add the soup, cheese and carrots. Put into a lightly greased casserole dish. Mix the salt, pepper and Mrs. Dash and 3 Tbsp. melted butter to the crumbs. Sprinkle over the carrots mix. Bake at 350° for 25 minutes or until bubbly.