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 can beets, 15 ounces, sliced or diced
- 1 large orange
- 1 1/2 teaspoons cornstarch
- 1/2 cup red wine vinegar
- 1/4 cup brown sugar
- 1 tablespoon butter
- Dash salt and pepper, to taste
Instructions
- Pour 1/3 cup of beet juice into a measuring cup and reserve. Put the beets and their remaining liquid in a saucepan and place over medium heat. Bring the beets to a simmer; drain and transfer to a bowl.
- 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.
- 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.
- 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.
- Taste and season with salt and pepper as desired.
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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