1 1/2 pounds golden beets, peeled, cut into 1/2-inch cubes
1 1/4 cups orange juice
1/4 teaspoon salt
1 tablespoon sugar
1 tablespoon cornstarch
1 tablespoon cider vinegar
1 tablespoon butter, optional


1. In 2-quart saucepan, combine beets, 1 cup orange juice and the salt. Bring to a boil over high heat; reduce heat to low and simmer until just tender, about 10 minutes.
2. In small cup, stir together sugar and cornstarch. Gradually stir in remaining 1/4 cup orange juice and the vinegar. Stir into beet mixture and cook, stirring constantly, until thickened. Cook 5 minutes longer; stir in butter, if desired, and serve.

When made with the heritage golden beets that have now returned to the market, this classic beet recipe takes on a new dimension. You can, of course, make it with red or white beets if you can't find the golden.

Sweet & Sour Golden Beets
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