Orange-Sauced Beets (Serves 6)

When possible use fresh beets for the mouth watering recipe. If you cook beets unpeeled, the peels slip right off after they have cooled from the cooking process. I often make this recipe after a trip to our local Farmer’s Market.

1 pound fresh beets (3 cups cubed cooked beets) or 2 (15-ounce cans whole beets in juice drained
1/4 cup orange juice
1/4 cup Splenda or sugar
2 tablespoons white or cider vinegar
1 teaspoon cornstarch
1 teaspoon orange zest
1/2 teaspoon salt, if beets have been cooked in unsalted water
1 tablespoon butter or margarine

1. To prepared fresh beets, scrub and trim the stem down to 1-inch. (root can be left intact). Place in boiling water and boil for 30-40 minutes or until tender when pierced all the way through with a sharp knife. Drain and plunge them into cold water until cooled. Rub beets between your hands to remove peels. Chop into cubes.

2. In a medium saucepan whisk together the orange juice, Splenda, vinegar, cornstarch, orange zest and salt. Heat over medium heat until sauce comes to a boil and thickens.

3. Turn down heat and swirl in butter.

4. Add beets to sauce and heat until coated and hot.