Tangy Beets
Ingredients
8 small beets, trimmed and scrubbed
boiling salted water
1 Tbsp. cornstarch
1 Tbsp. sugar
2/3 C. orange juice
2 Tbsp. lemon juice
2 Tbsp. butter
1/4 tsp. salt
2 tsp. grated horseradish
Cooking Instructions
Place the beets in a saucepan, cover with boiling salted water and simmer until beets are tender, about 20 minutes if small. Peel beets and slice. Combine the cornstarch and sugar in a small saucepan. Stir in the orange juice, lemon juice, butter and salt. Bring to a boil, stirring, and cook for 2 minutes. Add the horseradish and pour sauce over the beets.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)