Beets in Orange-Butter Sauce

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¼ cup fresh orange juice
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons butter
  • ½ teaspoon salt
  • 3 cups shredded peeled fresh beets
  • 1 teaspoon cornstarch
  • 1 teaspoon water


    1. Combine the orange juice, lemon juice, butter and salt in a one-quart saucepan. Bring to the boiling point.

    2. Add the beets, cover, and cook for about five minutes, until the beets are tender.

    3. Mix the cornstarch with the water and add to the cooked beets. Cook, stirring, for about one-half minute, only until the sauce has thickened. Serve hot.