Orange Beets
About This Recipe
“Beets and orange seem to be a natural together. Very good side dish from Cooking Light.”
Ingredients
Directions
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 450ðF. 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! “