Sweet ‘N’ Sour Beets

3 lbs. trimmed beets
1/4 c. orange juice
1/2 c. chicken broth
1/4 c. raspberry vinegar
1 Tbsp. lemon juice
1 Tbsp. sugar
2 Tbsp. butter
1 tsp. salt
1/8 tsp. black pepper

Place beets in large saucepan with cold water to cover. Boil, partially covered, until beets are tender, 25-30 minutes. Drain; when cool enough to handle slip off skins. Cut into wedges. In another large saucepan combine orange juice, broth, vinegar, lemon juice and sugar. Bring to boil. Add beets; cook over medium-high heat for about 10 minutes, until well glazed. Stir in butter, salt and pepper. Makes eight servings.

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