Orange Beets

Orange Beets

  • Prep Time: 10 mins
  • Total Time: 1 hrs 25 mins
  • Servings: 6

    • About This Recipe

    “Beets and orange seem to be a natural together. Very good side dish from Cooking Light.”

    Ingredients

  • 2largebeets( about 1 1/2 lbs)
  • 1tablespoonbutter
  • 1tablespoongrated orange rind
  • 3/4 cupfresh orange juice
  • 1teaspoonlemon juice
  • 1/8 teaspoonsalt
  • 1/8 teaspoonpepper
  • 1 1/2 tablespoonschopped almonds, , toasted

    • Directions

  • Leaving root and 1 inch of stem on beets, trim tops and scrub with a brush.
  • Place in a large saucepan, cover with water.
  • Bring to boil, cover, reduce heat, and simmer for 1 hour or until tender.
  • Drain and rinse with cold water.
  • Drain, cool.
  • Trim off beet roots, rub off skins.
  • Cut beets into cubes to measure 3 1/2 cups.
  • Melt butter in a large nonstick frypan over medium heat.
  • Add beets, rind, and next 4 ingredients, (rind through pepper.) Bring to boil, cook until liquid is the consistency of a thin syrup (about 12 minutes), stirring occasionally.
  • Sprinkle with almonds.

    • Reviews

  • “Lovely side dish!I used my canned beets, so I had this done really quick. The orange is a VERY good compliment to the beets. I added 1 teaspoon sugar to get a sweet tart taste. I used toasted sliced almonds. Thanks for posting this!”

  • “We love beets and this is a good recipe.I peeled the beets before cooking them, they were very large beets and would have taken forever to cook..I left out the almonds it would have been a nice final touch (Iforgot to buy them)Thanks Dorothy for another winner”

  • “This is a delicious dish! Clementines have been on sale here, so I had a huge box of them to use. Instead of the orange called for in the recipe, I used three clementines. Two were cut up in chunks over the pot (using all the juice), while I squeezed the juice from the third. Other than that, I made the recipe as written. Thank you, Derf, for another winner!”

  • “Oooh, this is so delicious! I’ve made it over and over again, sometimes topped with chopped pecans, or walnuts, but I love to use pistachios the most of all, the deep red really sets off the bright green of the chopped nuts… Yum!!!”

  • “delicious!! this was my first attempt at making beets, and they were just lovely! a little dangerous – everything i touch is now fuchsia – but sooo tasty! i saved the greens and made crepes using Recipe #18410 for the batter and Recipe #48029 for the seasoning. it was my favorite lunch i’ve had in a long time. thanks so much!!”

  • “This was very good.Thanks for the great recipe!”

  • “Very easy and very delicious!Definitely a keeper.Thanks for posting Derf!”

  • “Ahhh, this was just great. Perfect sauce. Easy recipe to follow. Easy recipe to make. Just because of laziness, I didn’t put the almonds, but it could have only made this better. Definitely a keeper.”

  • “very nice. i’ve never cooked beets before (but im a big fan of my nanna’s pickled beets 🙂 ) and i was very happy with the results. i baked my beets at 450°F. covered with foil for about an hour and then took off the skins and sliced them up. i didn’t have any orange rind and skipped the almonds, but it was still very nice. the orange flavour came through nicely. thanks derf :)”

  • “This was a nice change from the typically sweeter beet dishes. The orange flavor comes through nicely. I had precooked a couple of beets and made a scaled down version for DH and me.It is good and something I will probably make again.”

  • “I used canned beets and then followed the recipe.The orange and beet flavor is great.It’s a keeper.”

  • “This was very good, I will definately make this again. Instead of boiling the beet I wrapped it in foil and roasted it in the oven at 350 degrees for 90 minutes. “

  • “Excellent recipe! I think I used half as many beets as the recipe called for, and as such, the orange flavor was very strong. It may be perfect for a fall vegetable dish, especially if you don’t like the taste of beets on their own. Also, using the boil/cold water plunge method described in the recipe really makes removing the skins VERY easy. I’ll be making this recipe again.”

  • “My husband liked these ALOT, but I didn’t care for them too much.I am a beet lover and really looked forward to a nice variation for beets.I followed the recipe to a T, but doubled it since I had more beets than the recipe called for.I also added some lemon zest from the fresh lemon I squeezed for the lemon juice requirement. While cooking the beets and sauce, mine didn’t turn into syrup, although it thickened a bit after cooling.I didn’t have almonds on hand, so I toasted some sesame seeds and used them instead.Since hubby liked it, that’s ok with me, but if he didn’t, I probably wouldn’t make them again. On a postive side, it smelled wonderful as it was cooking.The orange and lemon zest gave off an appetizing aroma! “

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