 |
Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Leave the root and part of the stem intact until the beet is cooked. The skin should slip easily off the beet under cold, running water. Ingredients:
6 beets (about 1 1/2 pounds) |
2 teaspoons butter |
2 teaspoons grated orange rind |
2/3 cup fresh orange juice |
1 teaspoon fresh lemon juice |
1/8 teaspoon salt |
1/8 teaspoon pepper |
dash of ground cloves |
Directions:
1. Leave root and 1 inch of stem on beets; scrub with a brush. Place in a large saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until tender. Drain and rinse with cold water. Drain; peel and cut into 1/4-inch-thick slices.
2. Melt butter in a large nonstick skillet over medium heat. Add beets, orange rind, and remaining ingredients. Bring to a boil; cook 7 minutes, stirring frequently, until beets are tender and sauce is reduced to 1/2 cup.
|
|