| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Dutch |
Vegetables |
5 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Medium beets |
| 2/3 |
c |
Unsweetened orange juice |
| 2 |
tb |
Cider vinegar |
| 1 |
tb |
Reduced-calorie margarine, melted |
| 1/4 |
c |
Firmly packed brown sugar |
| 1 |
tb |
Cornstarch |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
Leave root and 1 inch of stem on beets; scrub with a brush.
Place beets in a Dutch oven, and add water to cover; bring to a boil.
Cover; reduce heat, and simmer 40 minutes or until tender.
Drain; peel and cut into 1/4-inch-thick slices. Set aside.
Combine juice, vinegar, and margarine in a bowl.
Combine sugar and next 3 ingredients in a large saucepan; stir well.
Gradually add juice mixture, stirring with a wire whisk until blended.
Bring to a boil over medium heat, stirring constantly. Add beets, tossing
gently to coat.
Cook 4 minutes or until thoroughly heated, stirring occasionally. Yield: 5
servings (serving size: 1 cup).
Per serving: 139 Calories; 1g Fat (9% calories from fat); 3g Protein; 31g
Carbohydrate; 0mg Cholesterol; 258mg Sodium
NOTES : Serve warm.
Recipe by: Cooking Light, July/Aug 1993, page 70
Posted to MC-Recipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.
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