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Beets in Orange Sauce Recipe

Beets in Orange Sauce Recipe photo by Taste of Home

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To ensure your family eats their veggies, our Test Kitchen home economists suggest you top beets with an irresistible orange glaze.
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Beets in Orange Sauce Recipe

Prep: 15 min. Cook: 35 min.

Yield: 8 Servings

15 35 50

Ingredients

8 whole fresh beets
1/4 cup sugar
2 teaspoons cornstarch
Dash pepper
1 cup orange juice
1 medium navel orange, halved and sliced, optional
1/2 teaspoon grated orange peel

Directions

Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and slice; place in a serving bowl and keep warm.
In a small saucepan, combine the sugar, cornstarch and pepper; stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange slices if desired and peel. Pour over beets. Yield: 8 servings.

Editor's Note: A 15-ounce can of sliced beets may be substituted for the fresh beets. Drain the canned beets and omit the first step of the recipe.

Nutritional Analysis: 1 cup equals 63 calories, trace fat (trace saturated fat), 0 cholesterol, 39 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Beets in Orange Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p18

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Beets in Orange Sauce

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Reviewed on Feb. 29, 2012 by u141146

Very good will be serving this dish often, will also try apricot preserves or orange marmalade to see how they taste.

Reviewed on Oct. 17, 2010 by elsnana

I was looking for a way to fancy up beets for Thanksgiving dinner & thought this would be great, and it was!! Everybody commented on how good it was. I also discovered that it is just as good as a cold side. A bit like pickled beets only with out the vinegar! I will definitely be making this again!

Reviewed on Jul. 25, 2010 by sdonoghue@cogeco.ca

These are amazing!

Reviewed on Nov. 30, 2009 by 02Leo1937

Have been making this recipe for over 30 years....use either canned or fresh beets....can substitute cornstarch for butter and flour to make the rue....orginally got this recipe off the can of Libbys Beets.