Easy Beets in Sweet Orange Sauce
"These beets are super quick to make because the recipe uses canned beets. The beets can be either sliced or whole. It just depends upon your preference."
photo by NorthwestGal
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
2-3
ingredients
- 1 (15 ounce) can beets
- 1⁄3 cup orange juice
- 1 teaspoon orange zest, grated
- 1 -2 tablespoon brown sugar, packed
- 1 -2 teaspoon cornstarch
- 1⁄2 teaspoon crystallized ginger, chopped
directions
- Drain the beets reserving 1/3 cup of liquid; set beets aside.
- In a medium size saucepan, mix together the reserved liquid along with remaining ingredients, except beets.
- Stir to combine thoroughly and bring to a boil over medium heat.
- Cook stirring constantly until mixture begins to thicken, stir in beets and continue to cook for 2 to 3 minutes or until heated thorough.
- These can be served either hot, room temperature or they are fantastic cold.
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Reviews
-
So easy, so incredibly delicious. Made for Culinary Quest 2014/CCQ. -
My husband and I really enjoyed this beet recipe. It reminded me of my mother's recipe that she made often during my childhood. I've looked for this recipe for a long time and I'm so glad I finally found it. We'll have this often at my house. The only thing I did differently was, instead of using canned beets I cooked 4 fresh beets in boiling water and peeled them (which is how my mom used to prepare her beets). But I followed the rest of the recipe as written, and it was yummy. Thanks PaulaG. Made for 2014 Culinary Quest. -
Loved it! Almost like a sweet and sour thing going on. CQ -
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So easy yet so tasty. I love beets just about anyway and this is a great way to make them. I, like Kitz, didn't have crystalized ginger so I used a touch of powdered. Wonderful blend of flavors. Thanks Paula -
I made this with baby beets from my garden, it is so good! I used a small amount of fresh ginger in place of the crystallized. Thanks for sharing Paula!...Kitten:)
Tweaks
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My husband and I really enjoyed this beet recipe. It reminded me of my mother's recipe that she made often during my childhood. I've looked for this recipe for a long time and I'm so glad I finally found it. We'll have this often at my house. The only thing I did differently was, instead of using canned beets I cooked 4 fresh beets in boiling water and peeled them (which is how my mom used to prepare her beets). But I followed the rest of the recipe as written, and it was yummy. Thanks PaulaG. Made for 2014 Culinary Quest.
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I made this with baby beets from my garden, it is so good! I used a small amount of fresh ginger in place of the crystallized. Thanks for sharing Paula!...Kitten:)
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
