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By Craig Claiborne
Combine the orange juice, lemon juice, butter and salt in a one-quart saucepan. Bring to the boiling point.
Add the beets, cover, and cook for about five minutes, until the beets are tender.
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.
© 1966 Craig Claiborne estate. All rights reserved.