Orange Harvard Beets
Yield
1 1/3 cupsPrep
10 minCook
30 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | ounces |
beets
|
|
| ½ | each |
oranges
zest and juice |
|
| 1 | tablespoon |
cornstarch
|
|
| 2 | tablespoons |
sugar substitute
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 404.6 | ml/g |
beets
|
|
| 0.5 | each |
oranges
zest and juice |
|
| 15 | ml |
cornstarch
|
|
| 3E+1 | ml |
sugar substitute
|
* |
Directions
Drain liquid from beets into saucepan.
Stir in orange zest.
Bring to a boil.
Simmer until reduced to ⅓ cup. Whisk cornstarch into orange juice and stir into beet juice; cook, stirring constantly until clear and thickened.
Add beets. Stir, over medium heat, until heated through and coated with sauce.
