Orange Beets

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Yield: 6 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 89
  • Calories from fat: 29%
  • Fat: 2.9g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.4g
  • Carbohydrate: 14.8g
  • Fiber: 1.2g
  • Cholesterol: 5mg
  • Iron: 1mg
  • Sodium: 157mg
  • Calcium: 27mg

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

  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.
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