- 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.
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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 µg
* Phosphorus 32 mg
* Potassium 259 mg
* Protein 1.5 g |
