Instructions: Drain the beet juice from beets into a small bowl. Chill the egg yolks, sour cream, beets and beet juice, vinegar and potatoes.

In a large bowl, stir together egg yolks, sour cream, sugar and salt. Slowly whisk in the chilled beet juice and vinegar. Add the water and beets and stir well. Chill until ready to serve. Serve garnished with a dollop of sour cream and some chopped red potatoes.

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