Adapted from The Hadassah Jewish Holiday Cookbook.
Sweet and Sour Beets is a mouth-watering side dish – one that you will want to make year-round. The recipe is contributed by Wepawaug Hadassah, Orange, Connecticut
4 cups sliced, cooked, or canned beets, drained, 3/4 cup liquid reserved
3/4 cup raisins
1 tablespoon potato starch
1/4 cup sugar
3 tablespoons unsalted margarine
1/3 cup fresh lemon juice
Scallion, chopped, for garnish
Combine reserved beet liquid with raisins in saucepan. Bring to a boil, reduce heat, and simmer, covered, 5 minutes.
Blend potato starch with 2 tablespoons beet liquid and stir into raisin mixture. Add sugar and margarine. If serving cold, omit margarine. Cook over low heat, stirring constantly, until margarine is melted and sugar is dissolved. Add lemon juice and beets and simmer until heated through.
Scatter chopped scallion over top.
Yield: serves 6 - 8
Recipes: Passover, Side Dishes, Beets, Parve, Kosher