Day 29: Beets in Orange Sauce

Quick 'n' easy, with ingredients already in the pantry. Okay, except for the beets -- canned, mind you! - that are easy enough to keep on hand. And the ruby color can't be beat!

Canned beets are pretty good -- not as good as fresh cooked but not awful, like canned peas or canned carrots. I tried two brands tonight, one a national name brand, another a local chain's house brand. There was a 10 percent price difference but no discernible difference in taste.

Active time: 10 minutes
Time to table: 15 minutes
Serves 4

1 tablespoon brown sugar
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter (omitted, didn't miss at all!)
1 cup orange juice
2 15 ounce cans beets
Salt & pepper

Place medium saucepan on MEDIUM heat. Working quickly while saucepan heats, mix brown sugar, cornstarch, 1/2 teaspoon salt and 1/2 teaspoon pepper in the saucepan with a wooden spoon, working out the lumps. Slowly add the orange juice, stirring so lumps don't form. Bring to a boil, stirring occasionally. While sauce cooks, drain the beets. Stack several slices and dice by cutting in thirds, first one way and then the other. Add beets to sauce and cook until beets are heated through and sauce bubbles. Season to taste with additional salt and pepper.

Per Serving: 111 Cal (4% from Fat, 8% from Protein, 88% from Carb); 2 g Protein; 0 g Tot Fat; 0 g Sat Fat; 26 g Carb; 4 g Fiber; 41 mg Calcium; 4 mg Iron; 709 mg Sodium; 0 mg Cholesterol, Weight Watchers 1 point

Source: The Finnish Cookbook by Beatrice Ojakangas (the book available on Amazon has a different cover than my 1964 edition but seems to have the same contents)
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.