Orangy Harvard Beets

Serves: 6
Total Calories: 276


1 1/4 pounds beets fresh, trimmed, leaving 2-inch tops
1 tablespoon cider vinegar
1 teaspoon salt
1 1/2 tablespoons cornstarch
1 tablespoon brown sugar
1/2 cup orange juice concentrate
1/ 4 cup lemon juice
3 tablespoons orange marmalade or 1 teaspoon grated orange rind
1 tablespoon butter


In a large saucepan, place beets, vinegar and salt cover with water. Over high heat, bring to a boil. Reduce heat to medium-low, cover and simmer for 45 to 60 minutes or until beets are fork tender. Remove from heat and discard cooking liquid cool. Peel and slice beets. Return to saucepan.

In a small saucepan, mix cornstarch and brown sugar. Stir in orange juice and lemon juice. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened. Stir in orange marmalade or rind and butter pour over beets. Stir over medium heat until heated through.

Nutritional Facts:

Serves: 6
Total Calories: 276
Calories from Fat: 61

This Orangy Harvard Beets recipe is from the Flavors of America Cookbook. Download this Cookbook today.

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