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.

Recipe by Oxmoor House January 2003

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Recipe Summary

prep:
5 mins
cook:
35 mins
total:
40 mins
Yield:
6 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

60 calories; fat 1.5g; saturated fat 0.8g; protein 1.6g; carbohydrates 10.9g; cholesterol 3mg; iron 0.7mg; sodium 126mg; calories from fat 21%; fiber 2.4g; calcium 18mg.
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