Recipe - Virginia Sauers Beets With Orange Sauce

4 tablespoon (One half stick) butter
2 tablespoon Instant blending flour; (e.
g., Wondra)
2 tablespoon Light brown sugar; firmly
packed
1 tablespoon Lemon juice; (bottled is
fine)
Grated rind of One half orange;
(about 2 tablespoons; take
care to use orange part
only, avoiding the white)
One half teaspoon Salt
1 cup Orange juice; (bottled is
fine)
1 cn (28ounce) juliennecut
beets; drained and patted
dry (3 One half cups)

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 EATL Digest by Mary Hathaway paraducks1@JUNO.COM on Mar 9,
1998