TANGY SHREDDED BEETS
- Cooking Time: 20
- Servings: 4
- Preparation Time: 10
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon grated orange peel
- dash pepper
- dash allspice
- 1 can (16 oz.) whole baby beets, drained, reserving 1/3 cup liquid
- 2 Tablespoons cider vinegar
- 2 Tablespoons orange juice
Shred the beets in a food processor; set aside.
Combine cornstarch, salt, orange peel, pepper and allspice in medium sauce pan. Whisk in beet liquid, vinegar and orange juice.
Cook on medium heat until thickened, stirring constantly.
Add beets and continue cooking until beets are thoroughly heated.