5 medium beets
2 oranges
1/2 cup orange juice
2 tablespoons water
1 teaspoon cornstarch
1 pinch ground nutmeg
Directions: one line for each direction. When saved the lines will be numbered.
To cook the beets, cut off the roots. Then cut off the tops, leaving 2 inches of the stems. Place the beets in a large saucepan and add water to cover. Bring to a boil, then reduce the heat. Simmer about 35 minutes or until the beets are tender.
Meanwhile, peel and section the oranges; set aside. In a small saucepan, bring the orange juice to a boil. Stir together the 2 tablespoons water and cornstarch until dissolved. Using a wire whisk, slowly stir into the boiling orange juice. Reduce the heat to medium-low. Cook and stir until the mixture thickens and begins to gently boil. Cook and stir for 1 minute more. Gently stir in the oranges and nutmeg. Heat through and keep warm until ready to serve.
Drain the beets. Holding the hot beets with a fork, use a sharp knife to remove the skin. Slice the beets and arrange on individual serving plates. Pour the orange mixture over the beets on top.
This recipe yields 6 servings.
Comments: Here's a delicious low-fat alternative to buttered beets. If fresh beets are unavailable, substitute 24 ounces canned beet slices. Just heat the beets, drain and top with the orange sauce.
Nutritional Information Per Serving: Calories: 60; Fat: 0.2 grams (3% of calories); Cholesterol: 0 milligrams; Sodium: 50 milligrams; Fiber (grams) 1.8.
Notes: Weight Watcher points calculated at 1
Nutrition Facts not Available
Rating: ()
Added On: February 29, 2008
* Prevention's Recipe Archive at http://www.prevention.com/cooking
