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Beets in Orange Sauce Recipe

Beets in Orange Sauce Recipe

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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TOTAL TIME: Prep: 15 min. Cook: 35 min. YIELD:8 servings


  • 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


  • 1. 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.
  • 2. 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.

Recipe Note

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 Facts

1 cup: 63 calories, 0 fat (0 saturated fat), 0 cholesterol, 39mg sodium, 15g carbohydrate (12g sugars, 1g fiber), 1g protein.

Reviews for Beets in Orange Sauce

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Docsbob User ID: 7105238 227672
Reviewed Jun. 9, 2015

"Not a beet person myself but this was quite good"

u141146 User ID: 4949389 46516
Reviewed Feb. 29, 2012

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

elsnana User ID: 4259260 120480
Reviewed Oct. 17, 2010

"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!"

[email protected] User ID: 2187140 54459
Reviewed Jul. 25, 2010

"These are amazing!"

02Leo1937 User ID: 2611993 54455
Reviewed Nov. 30, 2009

"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."

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