| 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 <paraducks1@JUNO.COM> on Mar 9,
1998
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