Remember when I had SO much dill in my CSA basket? Me too. I miss it. Our dill is the only herb that did diddly squat this year. Anything else, you can take a scissors out to the herb garden and cut whatever you need. But not dill. Nope. Gotta use the dried stuff in the jar. It's not bad because it's from Penzeys. So at least it's very freshly dried. Not much consolation in the middle of the summer when I should have FRESH dill. Next year. When Molly gave me this recipe and said she practically licked the plate I knew I had to make it even if all I had was the dried dill. Now, Molly is far too much a lady to lick the plate so I knew the beets had to be pretty darned good. They were. I ran into a slight problem just as I was finishing up the recipe. I couldn't find the cream so I had to use skimmed milk. And, I'd double the dill.
Dilly Beets
2 T butter
2 t flour
2 T vinegar
1 T sugar
1/4 t dill weed
freshly ground pepper
1/3 c sour cream
3 T light cream
Melt the butter. Add the flour and cook til bubbly.
Add vinegar , sugar, salt, dill and pepper. Boil one minute
Add the sour cream and whisk it in. Add the cream and the beets.
