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Jewish Recipes --> Recipes --> Passover Recipes --> Vegetables

Beets in Orange Sauce
Yield: 8 Servings
Recipe Ingredients:
  • 1 tbsp. Matzo meal
  • 1 tbsp. Potato starch
  • 2 tbsp. Oil
  • 1/4 cup Beet juice, from cooked beets
  • 1 tbsp. Sugar
  • 1/2 tsp. Salt
  • dash Pepper
  • 2 tsp. Orange peel, grated
  • 4 cups Beets, cooked, shredded

Combine matzo meal, potato starch and oil in a saucepan. Stir in orange juice, beet juice, sugar, salt, pepper and orange peel.

Over medium heat, cook mixture, stirring constantly, until smooth and slightly thickened. Add beets; heat thoroughly.

Vegetable -- Vegetables for Passover

 

Cooking Tips:   Beets can be steamed, boiled, baked, or roasted. An easy way to cook them is to wrap them in foil and bake them like a potato. Add a tbsp. of lemon juice once cooked to keep the color.

Nutritional information (beetroot/table beet)

Beets contain significant amounts of vitamin C in the roots, and the tops are an excellent source of vitamin A. They are also high in folate, as well as soluble and insoluble dietary fiber and several antioxidants.

Beetroot is among the sweetest of vegetables, containing more sugar even than carrots or sweet corn. The content in beetroot is no more than 10%, in the sugar beet it is typically 15 to 20%. The characteristic "earthy" taste of a beet comes from the presence of the chemical compound geosmin. It is unknown whether beets produce geosmin themselves, or whether it is produced by symbiotic soil microbes living in the plant but researchers are honing in on the question

An average sized cup (250 ml) of sliced beets will contain:

* Food energy 31 cal (130 kJ)
* Carbohydrate 8.5 g
* Dietary fiber 1.5 g
* Folate 53.2 g
* Phosphorus 32 mg
* Potassium 259 mg
* Protein 1.5 g

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods