Instructions: Drain beets, reserving liquid. Set liquid aside. Slice beets into julienne strips; set aside.

Combine beet liquid, sugar, vinegar, cornstarch, lemon juice and salt in a medium saucepan, stirring well. Cook over medium heat until thickened, stirring constantly. Add horseradish and butter, stirring until butter melts. Gently stir in beets and bring mixture to a boil. Reduce heat; simmer 5 to 10 minutes, or until mixture is thoroughly heated. Top each serving with a dollop of sour cream, if desired.

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