Beets In Orange-And-Lemon Sauce
Recipe: #19708
June 25, 2015
Categories: Side Dishes, Beet, Sunday Dinner, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"McCall’s Cook Book-1963"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (211.6 g)
- Calories 173.8
- Total Fat - 8 g
- Saturated Fat - 4.9 g
- Cholesterol - 20.3 mg
- Sodium - 572.4 mg
- Total Carbohydrate - 24.9 g
- Dietary Fiber - 3.6 g
- Sugars - 18.4 g
- Protein - 3 g
- Calcium - 34.5 mg
- Iron - 1.4 mg
- Vitamin C - 25.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Gently wash beets, leaving skins intact: remove leaves.
Step 2
Place beets in large saucepan; cover with cold water; bring to boiling. Reduce heat; simmer, covered, 45 minutes, or until tender. Drain; cool. Peel; cut into 1/4-inch slices.
Step 3
In the same saucepan, combine orange and lemon juices, vinegar, and cornstarch; stir until smooth. Bring to boiling, stirring; mixture will be thickened and translucent.
Step 4
Add sugar, salt, and beets; cook gently, uncovered, 10 minutes, or until heated through.
Step 5
Stir in butter and orange and lemon peels.
Tips
No special items needed.
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