Sweet-and-Sour Glazed Beets

Sweet-and-Sour Glazed Beets
Servings: 8 Prep 10 mins Cook 40 mins to 45 mins


  • 3 pounds trimmed beets (about 18 small) with 1/2 inch of stem
  • 1 large orange
  • 1/2 cup chicken broth
  • 1/4 cup sherry wine vinegar, raspberry vinegar or balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sugar
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper

Make It

1. Place beets in large saucepan with cold water to cover. Boil, partially covered, until beets are just tender, 20 to 30 minutes. Drain. When cool enough to handle, trim stems; slip off skins. Cut into wedges.

2. Grate rind from orange; squeeze juice to yield 1/4 cup.

3. Combine orange juice, chicken broth, vinegar, lemon juice and sugar in medium-size saucepan. Bring to boiling. Add beets; cook, stirring occasionally, until well glazed, about 10 minutes. Stir in butter, salt, pepper and reserved orange rind. Serve warm. Makes 8 servings.