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Beets: Harvard Beets

Source of Recipe

Cooking Light, July/Aug 1993, page 70


List of Ingredients

2 1/2 pounds medium beets
2/3 cup unsweetened orange juice
2 tablespoons cider vinegar
1 tablespoon reduced-calorie margarine -- melted
1/4 cup firmly packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper


Recipe

Leave root and 1 inch of stem on beets; scrub with a brush. Place beets in a Dutch oven, and add water to cover; bring to a boil. Cover; reduce heat, and simmer 40 minutes or until tender. Drain; peel and cut into 1/4-inch-thick slices. Set aside. Combine juice, vinegar, and margarine in a bowl. Combine sugar and next 3 ingredients in a large saucepan; stir well. Gradually add juice mixture, stirring with a wire whisk until blended. Bring to a boil over medium heat, stirring constantly. Add beets, tossing gently to coat. Cook 4 minutes or until thoroughly heated, stirring occasionally. Yield: 5 servings.