Citrusy Beets

Oxmoor House
Leave the root and part of the stem intact until the beet is cooked. The skin should slip easily off the beet under cold, running water.
6 servings (serving size: 1/2 cup)


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6 beets (about 1 1/2 pounds)
2 teaspoons butter
2 teaspoons grated orange rind
2/3 cup fresh orange juice
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
Dash of ground cloves


Prep: 5 Minutes
Cook: 35 Minutes

Leave root and 1 inch of stem on beets; scrub with a brush. Place in a large saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until tender. Drain and rinse with cold water. Drain; peel and cut into 1/4-inch-thick slices.

Melt butter in a large nonstick skillet over medium heat. Add beets, orange rind, and remaining ingredients. Bring to a boil; cook 7 minutes, stirring frequently, until beets are tender and sauce is reduced to 1/2 cup.

Created date

March 2010

Nutritional Information

Calories 60
Fat 1.5 g
Satfat 0.8 g
Protein 1.6 g
Carbohydrate 10.9 g
Cholesterol 3 mg
Iron 0.7 mg
Sodium 126 mg
Caloriesfromfat 21 %
Fiber 2.4 g
Calcium 18 mg