Harvard Beets

Cooking Light – July/August 1993

Makes 4 Servings

2 pounds medium beets

½ cup unsweetened orange juice

1 5/8 tablespoons cider vinegar

2 3/8 teaspoons reduced-calorie margarine, melted

3 ¼ tablespoons firmly packed brown sugar

2 3/8 teaspoons cornstarch

1 5/8 dashes salt

¾ dash pepper

Leave root and 1 inch of stem on beets; scrub with a brush.

Place beets in a Dutch-oven, add water to cover, bring to a boil. Cover, reduce heat, and simmer 40 minutes or until tender.

Combine juice, vinegar and margarine in a bowl.

Combine sugar and next 3 ingredients in a large saucepan. Stir well. Gradually add juice mixture, stirring with a wire whisk until blended. Bring to a boil over medium heat, stirring constantly. Add beets, tossing gently to coat.

Cook 4 minutes or until thoroughly heated, stirring occasionally.

Serve warm.

138.3 Calories

1.4 Fat

2.7 Protein

30.5 Carbohydrate

0 Cholesterol

259 Sodium