Beetroot With Orange Sauce

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Total Time
1hr 20mins
Prep
20 mins
Cook
1 hr

Beetroot done this way is divine! Most people I find are so pleasantly surprised when they discover the gorgeous flavour of this dish. I lost count of the number of times I've written the recipe out for friends! It's a real winner! A 440g can of beetroot can be substituted for cooked beetroot - just drain and heat through in the sauce. The fresh beetroot takes a while to cook, but it's worth it!

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Ingredients

Nutrition

Directions

  1. Cook beetroot in boiling salted water for about 1 hour or until tender.
  2. Drain and peel.
  3. Slice, or, using a melon baller, make small balls.
  4. Heat the sugar, vinegar, strained orange juice and butter in pan.
  5. Mix cornflour with water and stir into the orange juice mixture.
  6. Stir until mixture boils and thickens.
  7. Add beetroot and heat through.
  8. Transfer beetroot onto serving dish and pour over the orange sauce.
  9. Garnish with some of the orange peel VERY THINLY sliced and arranged on top.
Most Helpful

5 5

How delightful to have a tasty side veggie so different, and low sodium to boot. I put lemon juice (instead of salt) in the water to boil the beetroot. Served 'em with my own Fish and Chips and Chip Shop Curry Sauce. This one gets a blue ribbon from me.