Beets in Orange Sauce

This weeks food demonstration at the Downtown Marquette Farmers Market will feature beets as we transition into autumnal vegetables. Lynn Krahn, MSU extension will be preparing Beets with Orange Sauce and also some butternut squash. Stop by to watch and have a taste and pick up the recipe. Beets come in different colors: rainbow, orange, and yellow at the farmers market. This recipe for beets is equally delicious as a hot side dish to chicken, beef, pork or fish or even chilled to top a salad. Remember to use the beets greens as well. The greens can be chopped and added to a mixed green salad, sauteed, or used with other greens and herbs to make pesto.


8 whole fresh beets
1/4 cup sugar or honey
2 teaspoons cornstarch
Freshly ground pepper
1 cup orange juice
1 tablespoon golden balsamic vinegar (or red wine vinegar)
1 tablespoon fresh orange zest
2 tablespoons butter, if desired


Place beets in a large saucepan and cover with water. Bring beets to a boil; reduce heat. Place lid on pot and simmer beets for 25-30 minutes or until tender. Drain and cool slightly. Peel and slice; place in a serving bowl and keep warm.

In a small saucepan, combine sugar, cornstarch, and pepper. Whisk  in orange juice and red wine vinegar until smooth. Bring mixture to a boil, and cook awhile stirring for 3-4 minutes or until mixture has a syrupy texture and is slightly thickened. Stir in orange zest and butter. Add beets and gently stir until warmed through.

Serve warm.
YIELD: 8 servings


By Annaliese Keller