Orange-Glazed Beets Recipe
Summary
Ingredients
1 1/2 pounds beets
2 tablespoons reduced-calorie margarine
2 teaspoons cornstarch
1 teaspoon sugar
1/8 teaspoon salt
1 teaspoon cider vinegar
1 to 2 teaspoons grated orange rind
1/2 cup unsweetened orange juice
Directions
Leave root and 1 inch of stem on beets, scrub with a vegetable brush.
Place beets in a saucepan; cover with water, and bring to a boil.
Cover, reduce heat, and simmer 35 to 40 minutes or until tender, drain.
Rinse beets with cold water, and drain again.
Trim off beet roots and stems, and rub off skins, cut beets into 1/4-inch slices.
Melt margarine in a heavy saucepan over low heat, stir in remaining ingredients except beets.
Cook over medium heat, stirring constantly, until smooth and thickened.
Add beets, stirring gently to coat, cook over low heat 3 to 5 minutes.
Place beets in a saucepan; cover with water, and bring to a boil.
Cover, reduce heat, and simmer 35 to 40 minutes or until tender, drain.
Rinse beets with cold water, and drain again.
Trim off beet roots and stems, and rub off skins, cut beets into 1/4-inch slices.
Melt margarine in a heavy saucepan over low heat, stir in remaining ingredients except beets.
Cook over medium heat, stirring constantly, until smooth and thickened.
Add beets, stirring gently to coat, cook over low heat 3 to 5 minutes.
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