Description
I offer you dessert beet salad, refinement and tenderness which makes a sauce based on orange juice. The recipe is from the book "Fabulous kitchen Shula", dedicated to modern Israeli cuisine. Its author - Shula Modan writes not only a cookbook. It is, first and foremost, a psychotherapist and children's book writer. For his part, I allowed myself to make some changes to the recipe.
Ingredients
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Beets
300 g
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Corn starch
2 Tbsp
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Lemon juice
2 tsp
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Orange juice
200 ml
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Lemon peel
2 tsp
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Honey
2 Tbsp
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Salt
1 pinch
Cooking
To clean baked or boiled beets and cut into thin strips.
Thoroughly mix orange juice, corn starch and lemon juice.
Cook over medium heat, stirring, until a homogeneous thick mixture. I do this in a microwave oven at maximum power for a couple minutes.
Add honey ( or sugar), lemon zest, salt and mix well. If necessary, RUB through a sieve.
Pour beet sauce, stir and put to infuse in the refrigerator for at least two hours, and at night.
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