Try this Beets with Orange Sauce (P) recipe, or contribute your own.
Suggest a better descriptionSource: The Best of Jewish Cooking Cut off tops of beets; peel thinly, then dice. Bring water to boil in saucepan, add 1/2 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 1/4 tsp. salt in top of double boiler. Stir in 1/4 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"
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Serving Size: 1 Servings. (81g) | ||
Recipe Makes: 4 Servings. | ||
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Calories: 87 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 219.3mg | 8 % | |
Potassium 50.7mg | 1 % | |
Total Carbohydrate 22.6g | 7 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 22.5g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 87
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