When beets come with their greens, you’re buying two vegetables in one. Trim the greens from the beets; wash them well, chop, and cook as you would Swiss chard or spinach -- either boiled or sautéed. Then put the beetroots to use in this simple but satisfying side dish.
- 4 medium beets, peeled and quartered
- 2 tablespoons margarine or butter, divided
- 2 sliced green onion
- 1 teaspoon cornstarch
- 1/2 cup orange juice
- 1 tablespoon packed brown sugar
- 1/2 teaspoon finely shredded orange peel
- Orange slices for garnish (optional)
Put the beets in a baking dish large enough to hold them in a single layer. Dot with 1 tablespoon margarine or butter. Bake, covered, in a preheated 350 degrees F oven for about 45 minutes, or till tender.
In a small saucepan, melt the remaining margarine or butter. Add the green onion and cook over medium heat for 2 minutes. In a small bowl, mix the cornstarch and orange juice; pour into the saucepan. Cook and stir till thickened and bubbly. Add the brown sugar and orange peel; cook and stir for 2 minutes more. Spoon sauce over the beets; garnish with orange slices, if desired.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
129 calories; 6g total fat; 16mg cholesterol; 73mg sodium; 18g carbohydrates; 3g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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