We like beets but I won’t cook them from fresh. Canned work just fine for me. Beet juice is a real pretty color but it also stains and I can never keep from getting it all over and end up having red counter tops, hands and what ever else I don’t want red.
If you use canned I would leave the salt out of this recipe. Check the can, but most of them are packed in water and salt. I buy diced instead of sliced as that is what we prefer. Either works. We decided we all liked these much better than Harvard Beets. Everyone is already asking for them again. The allspice is what makes these different from other orange sauced beets I have made. Don't leave it out.
Orange Beets With Sauce
2 pounds fresh young beets
2 teaspoons cornstarch
¼ teaspoon ground allspice
⅛ teaspoon black pepper
1 tablespoon grated orange rind
¼ cup brown sugar
⅓ cup orange juice
2 tablespoon (¼ stick) butter
Cut off the beet tops and wash beets well. Simmer, covered, in enough water to cover for 45 minutes to 1 hour or until tender. (use canned beets, much easier and a whole lot less messy). Drain, cover with cold water; slip skins. Slice ¼ inch thick and set aside
In a medium saucepan, combine the cornstarch, salt, allspice, pepper, orange rind and brown sugar. Gradually add the orange juice and stir until smooth. Add the butter. Cook and stir over medium heat until the mixture thickens, about 3 minutes. Add the beets and heat through. Top with minced chives if desired.
Cooking From Quilt Country