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Citrusy Beets

Prep time 5 mins
Cook time 35 mins
Yield 6 servings (serving size: 1/2 cup)
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 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Healthy Eating Collection