Anne's Sweet and Tangy Radcliffe Beets
Discover a creative twist on Harvard beets with these sweet and tangy beets. Made with canned beets, orange juice, and red wine vinegar.
Ingredients
- 1 (15-ounce) can sliced or diced beets, undrained
- 1 large orange
- ⅓ cup reserved beet juice
- 2 tsp cornstarch
- ½ cup red wine vinegar
- ¼ cup packed brown sugar
- 1 tbsp unsalted butter
- Salt and ground black pepper, to taste
Instructions
- Drain the beets, reserving 1/3 cup of the juice. Discard the remaining juice.1 (15-ounce) can sliced or diced beets, undrained
- Zest enough of the orange to make 1 teaspoon. Squeeze 5 tablespoons of orange juice. Add the orange juice and zest to the reserved beet juice.1 large orange | 1/3 cup reserved beet juice
- In the same saucepan used to cook the beets, combine the cornstarch, vinegar, brown sugar, and the beet and orange juice mixture; whisk to blend.2 tsp cornstarch | 1/2 cup red wine vinegar | 1/4 cup packed brown sugar
- Bring the mixture to a boil over medium heat.
- Add the beets and butter to the saucepan and heat for 2 to 3 minutes or until hot.1 tbsp unsalted butter
- Taste and season with salt and pepper as desired.Salt and ground black pepper
Tip: Taste the sauce before adding the beets and adjust with a little more brown sugar if you prefer a sweeter balance.
Nutrition
Calories: 139kcalCarbohydrates: 27gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 86mgPotassium: 353mgFiber: 3gSugar: 23gVitamin A: 215IUVitamin C: 28mgCalcium: 44mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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