Beets In Sweet Orange Sauce Recipes

BEETS IN SWEET ORANGE SAUCE

Steps:

• Place steamer basket in 1/2 inch water in Dutch oven (water should not touch bottom of basket). Place beets in steamer basket. Cover tightly and heat to boiling; reduce heat to low. Steam 45 to 50 minutes (add boiling water during steaming if necessary) or until tender; drain.
• Place beets back in Dutch oven (without steamer basket). Stir in orange peel, orange juice and brown sugar. Cook uncovered over medium-high heat 5 to 8 minutes, stirring frequently, until sauce is reduced and beets are glazed. Stir in parsley and ginger.

BEETS IN ORANGE SAUCE

Steps:

• Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and slice; place in a serving bowl and keep warm., In a small saucepan, combine the sugar, cornstarch and pepper; stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange slices if desired and zest. Pour over beets.

BEETS IN ORANGE SAUCE

Steps:

• In saucepan, combine sugar, cornstarch and salt; slowly stir in orange juice.
• Add butter or margarine and orange zest.
• Over medium heat, cook until thickened, stirring constantly.
• Reduce heat to low, add beets and cook just until heated through, stirring occasionally.

EASY BEETS IN SWEET ORANGE SAUCE

Steps:

• Drain the beets reserving 1/3 cup of liquid; set beets aside.
• In a medium size saucepan, mix together the reserved liquid along with remaining ingredients, except beets.
• Stir to combine thoroughly and bring to a boil over medium heat.
• Cook stirring constantly until mixture begins to thicken, stir in beets and continue to cook for 2 to 3 minutes or until heated thorough.
• These can be served either hot, room temperature or they are fantastic cold.

ROASTED BEETS WITH ORANGE AND THYME

Steps:

• Preheat oven to 425 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with olive oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, about 45 minutes.
• Transfer beets to a large bowl and drizzle with vinegar, honey, and orange juice. Top with orange zest and thyme.

GRANDMA'S HARVARD BEETS

Steps:

• In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.

ROASTED BEETS 'N' SWEETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
• Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
• Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

BEETS IN SWEET ORANGE SAUCE

Steps:

• Heat oven to 400°. Cut beets into fourths. Place beets, oil and broth in ovenproof 3-quart saucepan. Cover and bake 30 to 45 minutes, stirring occasionally, until beets are tender. Remove from oven. Stir in orange peel, orange juice and brown sugar. Cook over medium-high heat 5 to 8 minutes, stirring frequently, until sauce is reduced and beets are coated with glaze. Stir in parsley and ginger.1 Serving: Calories 170 (Calories from Fat 25) Fat 3g (Saturated 0g) Cholesterol 0mg Sodium 200mg Carbohydrate 36g (Dietary Fiber 3g) Protein 3g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

EASY SWEET & SOUR BEETS

Steps:

• Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and quarter beets; keep warm. , Meanwhile, in another large saucepan, combine the sugar, cornstarch and salt; stir in vinegar. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in marmalade and butter until melted. Reduce heat to low. Add beets; heat through.

BEETS IN ORANGE SAUCE

Steps:

• Preheat oven to 400°F. Wrap 2 beets together in foil. Repeat with remaining beets. Place on baking sheet. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets. Cut each into 8 wedges.
• Combine beets and remaining ingredients in medium nonaluminum saucepan. Simmer over medium heat until sauce is syrupy, stirring often, about 8 minutes. Season with salt and pepper.
• (Can be made 1 day ahead. Chill. Rewarm over low heat, stirring often.) Serve hot.