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Orange Beets

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 6 servings (serving size: 1/2 cup)

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.