Orange Beets

Orange Beets Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe from

Nutritional Information

Calories 89
Caloriesfromfat 29 %
Fat 2.9 g
Satfat 1.3 g
Monofat 1.1 g
Polyfat 0.3 g
Protein 2.4 g
Carbohydrate 14.8 g
Fiber 1.2 g
Cholesterol 5 mg
Iron 1 mg
Sodium 157 mg
Calcium 27 mg

Ingredients

2 large beets (about 1 1/2 pounds)
1 tablespoon butter
1 tablespoon grated orange rind
3/4 cup fresh orange juice
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1 1/2 tablespoons chopped almonds, toasted

Preparation

Leaving root and 1 inch of stem on beets, trim tops, and scrub with a brush. Place in a large saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer for 1 hour or until tender. Drain and rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Cut beets into cubes to measure 3 1/2 cups.

Melt butter in a large nonstick skillet over medium heat. Add beets, rind, and next 4 ingredients (rind through pepper). Bring to a boil; cook until liquid is the consistency of a thin syrup (about 12 minutes), stirring occasionally. Sprinkle with almonds.

Note:

December 2001
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