Total Time
20mins
Prep 5 mins
Cook 15 mins

Easy as anything to make and they taste so good. Great for hurried weeknights and big dinners when everythings in a rush. Use fresh beets if you like, just roast, peel, and use in the recipe.

Ingredients Nutrition

  • 1 (16 ounce) cansmall whole beets
  • 3 tablespoons brown sugar, packed
  • 3 tablespoons vinegar
  • 1 cup orange juice, pulp-free
  • 1 tablespoon butter
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  • slivered orange rind (optional; for garnish)

Directions

  1. Heat brown sugar, vinegar, orange juice, and butter in a saucepan.
  2. Mix cornstarch with water in a small dish; stir into juice in pan and cook, stirring until sauce is thickened and bubbly.
  3. Drain beets and add beets to sauce, and cook until heated through.
  4. Serve beets garnished with slivers of orange peel, if desired.

Reviews

(5)
Most Helpful

These were pretty good. I used fresh boiled beets which I sliced. I used a tetra-pack orange juice and found the orange flavour was not quite intense enough for the beet flavour so I added a big glop of frozen orange juice concentrate, probably about a tbsp although I didn't measure. I would certainly make this dish again. I forgot to add the butter but I don't think I missed it and since we have some fat monitored diets in the family, it was probably a good thing to leave it out.

pansies October 10, 2005

Terrific quick veggie dish. I halved the sauce ingredients and found that it made plenty of sauce for me. I also added a segmented orange along with the beets.

tara portee May 23, 2005

The sauce was excellent. I used arrowroot instead of cornstarch. The vinegar I chose was red wine vinegar. This was even delicious when refrigerator-cold.This recipes yields a lot of sauce. I want to try it on chicken. Thanks so much Sue.

Kathy228 April 11, 2005

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