Beet puree

6 servings

Ingredients

Quantity Ingredient
1½ pounds Small beets, trimmed
1 teaspoon Grated orange juice;
⅔ cup Unsweetened orange juice

Directions

Place beets in a medium non-aluminum saucepan with water to cover.

Bring to a boil. Cover, reduce heat, and simmer 25 minutes. Drain and let cool. Rub off skins. Position knife blade in food processor bowl. Add beets and remaining ingredients to processor bowl. Process 2 minutes or until smooth, scraping sides of bowl occasionally.

Return mixture to saucepan, cook over low heat 5 minutes or until mixture is thoroughly heated, stirring occasionally. Yield: 6 servings (62 Calories pre serving) pro 1.9; fat ⅕; crab 14⅖; chol 0; sod 82; pot 420; NOTE. May want to try the pressure cooker to cook beets.

Source: Cooking Light '87

Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 08-25-95

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