Virginia sauer's beets with orange sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | (1/2 stick) butter |
| 2 | tablespoons | Instant blending flour; (e. g., Wondra) |
| 2 | tablespoons | Light brown sugar; firmly packed |
| 1 | tablespoon | Lemon juice; (bottled is fine) |
| Grated rind of 1/2 orange; (about 2 tablespoons; take care to use orange part only, avoiding the white) | ||
| ½ | teaspoon | Salt |
| 1 | cup | Orange juice; (bottled is fine) |
| 1 | can | (28-ounce) julienne-cut beets; drained and patted dry (3 1/2 cups) |
Directions
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@...> on Mar 9, 1998