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Parve
Easy
8 Servings
Allergens 
No Allergens specified
15 Minutes
Diets
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.
4 cups sliced and cooked, or canned Gefen Beets, drained, 3/4 cup liquid reserved
3/4 cup raisins
1 tablespoon Gefen Potato Starch
1/4 cup sugar
3 tablespoons unsalted margarine (optional, if serving warm)
1/3 cup fresh lemon juice or Gefen Lemon Juice
scallions, sliced, for garnish
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. HADASSAH MAGAZINE, a digital and print publication, reaches upwards of 400,000 people, making it the largest print circulation of any American Jewish publication. We seek to engage and inspire Jewish readers with our award-winning coverage that focuses on women, health, Israel and culture, including recipes and trends in cooking, book reviews and Jewish travel.
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