| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 4 | tb | (1/2 stick) butter |
| 2 | tb | Instant blending flour; (e. g., Wondra) |
| 2 | tb | Light brown sugar; firmly packed |
| 1 | tb | Lemon juice; (bottled is fine) |
| Grated rind of 1/2 orange; (about 2 tablespoons; take care to use orange part only, avoiding the white) | ||
| 1/2 | ts | Salt |
| 1 | c | Orange juice; (bottled is fine) |
| 1 | cn | (28-ounce) julienne-cut beets; drained and patted dry (3 1/2 cups) |
INSTRUCTIONS
These were originally posted by Virginia Sauer and are fantastic. Even people who hate beets love these ... Leftovers can be refrigerated or frozen and reheated. . Melt butter in large skillet. . Sprinkle with flour. . Stir with wire whisk until mixture forms a smooth paste. . Stir in brown sugar, lemon juice, grated orange rind, and salt. . Gradually blend in orange juice; mix until smooth. . Cook over low flame, stirring frequently, until thickened (about 10 - 15 minutes). . Stir in beets. Heat a minute or two longer, just until beets are heated through. . Turn off flame and serve hot. Posted to EAT-L Digest by Mary Hathaway <[email protected]> on Mar 9, 1998
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