A tempting and easy Passover side dish or salad made from boiled beets, raisins, sugar, margarine, and lemon juice. Recipe provided by the Wepawaug Hadassah branch of Orange, Connecticut.
Combine reserved beet liquid with raisins in saucepan. Bring to a boil, reduce heat, and simmer, covered, five minutes.
Blend potato starch with two 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 scallions over top.
Originally published in The Hadassah Jewish Holiday Cookbook.
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