Yield: 4 Servings.
Measure | Ingredient |
---|---|
1 bunch | Beets |
1 cup | Water |
¾ teaspoon | Kosher salt |
2 tablespoons | Sugar |
1 tablespoon | Cornstarch |
¼ cup | Orange juice |
2 tablespoons | Lemon juice |
½ teaspoon | Orange rind; (grated) |
1 tablespoon | Parve margarine |
Source: The Best of Jewish Cooking Cut off tops of beets; peel thinly, then dice. Bring water to boil in saucepan, add ½ 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 ¼ tsp. salt in top of double boiler. Stir in ¼ 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@...> on Aug 19, 1998, converted by MM_Buster v2.0l.