| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 1 | Servings | |
INGREDIENTS
| 15 | oz | Can beets, sliced or diced |
| 1 | Orange | |
| 1/2 | c | Red wine vinegar |
| 1 | T | Butter or margarine |
| 1/2 | T | Cornstarch |
| 1/4 | c | Brown sugar |
| 1/3 | c | Reserved beet juice |
| pn | Salt and pepper |
INSTRUCTIONS
Pour off 1/3 cup beet juice from can and reserve. Heat beets in remainder of liquid until simmering. Drain. Meanwhile, wash orange and pare thin strips of peel from skin. Slice peel into lengthwise threads and set aside. Squeeze 1/3 cup orange juice and add to reserved beet juice. combine cornstarch, sugar, seasoning, vinegar, beet/orange juice and peel in medium saucepan. Bring to boil over medium heat, whisking constantly until thickened. Add drained beets and butter to pan and heat about 5 minutes. Serve immediately. From Ann Conway Recipe By : Concord Hospital Admitting Cookbook, Concord NH From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 569
Calories From Fat: 108
Total Fat: 12.2g
Cholesterol: 1.7mg
Sodium: 447.1mg
Potassium: 1677mg
Carbohydrates: 107.6g
Fiber: 12.1g
Sugar: 89.3g
Protein: 7.6g