Harvard Beets

   

recipe ingredients
2 1/2 pounds medium beets
2/3 cup unsweetened orange juice
2 tablespoons cider vinegar
1 tablespoon reduced-calorie margarine, melted
1/4 cup firmly packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper

recipe directions
Leave root and 1 inch of stem on beets; scrub with a brush. Place beets in a Dutch oven, and add water to cover; bring to a boil. Cover; reduce heat, and simmer 40 minutes or until tender. Drain; peel and cut into 1/4-inch-thick slices. Set aside. Combine juice, vinegar, and margarine in a bowl. Combine sugar and next 3 ingredients in a large saucepan; stir well. Gradually add juice mixture, stirring with a wire whisk until blended. Bring to a boil over medium heat, stirring constantly. Add beets, tossing gently to coat. Cook 4 minutes or until thoroughly heated, stirring occasionally.

Other Suggested Recipes:

• Deviled Beets
• Roasted Beets with Balsamic Glaze
• Roasted Beets and Shallots
• Apple Cider Carrots
• Steamed Vegetables