| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 4 | Servings. | ||
INGREDIENTS
| 1 | Beets | |
| 1 | c | Water |
| 3/4 | t | Kosher salt |
| 2 | T | Sugar |
| 1 | T | Cornstarch |
| 1/4 | c | Orange juice |
| 2 | T | Lemon juice |
| 1/2 | t | Orange rind, grated |
| 1 | T | Parve margarine |
INSTRUCTIONS
Source: The Best of Jewish Cooking Cut off tops of beets; peel thinly, then dice. Bring water to boil in saucepan, add 1/2 tsp. salt and diced beets. Add more water if necessary. Boil gently, tightly covered, 20-30 minutes until tender. If using pressure cooker, cook 5-6 minutes. Drain beets, reserving liquid. Combine sugar, cornstarch and 1/4 tsp. salt in top of double boiler. Stir in 1/4 cup liquid from cooked beets and the orange juice. Cook over direct heat until thick and smooth, stirring constantly. Remove from heat; stir in lemon juice, orange rind and margarine. Add beets, mix lightly. Place over boiling water until thoroughly heated through. Posted to JEWISH-FOOD digest by "Julie D. Welch" <jwelch176@hotmail.com> on Aug 19, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 41
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 354.8mg
Potassium: 40.9mg
Carbohydrates: 10.3g
Fiber: <1g
Sugar: 7.8g
Protein: <1g