Mandarin Glazed Beets
4 medium beets (2 lbs)
11 oz can of Mandarin oranges, drained, liquid reserved
2 tsp cornstarch
2 tbsp lemon juice
2 tbsp butter
Cut greens off beets, leaving 1” of the stem. Wash thoroughly, brush with olive oil and wrap in aluminum foil. Roast until tender, 50-60 minutes. Remove from the oven and allow to cool. Peel beets and cut into cubes.*
Mix mandarin orange liquid, cornstarch and lemon juice in a medium saucepan. Add butter and turn heat to medium.
Allow the liquid to come to a simmer and cook for 2 minutes or until thickened.
Add beets and cook until warm. Gently stir in oranges and allow to warm.
* Beets can be cooked in advance and stored in the refrigerator for up to 5 days.
4 servings, 190 calories per serving
Hack: If you like this combination of oranges and beets, try this Orange Beet Salad!