Beets in Orange Sauce


  • 5 medium beets (1 1/4 pounds)
  • 6 cups water
  • 1 teaspoon salt
  • 1 tablespoon packed brown sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • Dash of pepper
  • 3/4 cup orange juice
  • 2 teaspoons vinegar


  1. Cut off all but 2 inches of beet tops. Leave beets whole with root ends attached.
  2. Heat water and 1 teaspoon salt to boiling in 3-quart saucepan. Add beets. Heat to boiling; reduce heat. Cover and cook until tender, 35 to 45 minutes; drain.
  3. Run cold water over beets; slip off skins and remove root ends. Cut beets into 1/4-inch slices.
  4. Mix brown sugar, cornstarch, 1/2 teaspoon salt and the pepper in 2-quart saucepan.
  5. Stir orange juice gradually into cornstarch mixture; stir in vinegar. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  6. Stir in beets; heat until hot.

Yields 4 servings.