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.

How to Make It

Step 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.

Step 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

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