Sweet And Sour Citrus Beets
|Orange juice||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Grated orange rind||1 Teaspoon|
|Grated lemon rind||1 Teaspoon|
|Cooked julienne beets||4 Cup (64 tbs)|
In top of double boiler, blend 2 tablespoons cornstarch with 1/2 cup each orange juice and lemon juice until smooth.
Place over direct heat and stir constantly until sauce is thickened.
Remove from heat and add 1/4 cup each sugar and butter or margarine, 1 teaspoon each grated orange rind and grated lemon rind, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Stir until sugar dissolves and butter is well blended.
Stir in 4 cups cooked julienne beets and heat over low heat until beets are piping hot. (Or place over hot water to reheat, and to keep hot until serving time.)
To cook whole beets, cut stalk to 2 inches in length.
Do not peel or remove root.
Cook, covered, in boiling salted water until just tender about 30 to 45 minutes.
Remove stalk, root and skin and cut in julienne strips.