Forktionary

Beetroot With Orange Sauce Recipe

This vibrant Beetroot with Zesty Orange Sauce recipe is a revelation! Sweet, earthy beetroot perfectly complements the tangy orange sauce for a surprisingly delicious and elegant dish. Perfect as a side or a light vegetarian main course. Easily adaptable – use pre-cooked beetroot for a quicker weeknight meal, or take your time with fresh beetroot for an even deeper flavor. Prepare to be amazed by the incredible flavor combination!

Prep Time 20 mins
Cook Time 80 mins
Calories 27.1 kcal
Protein 0g
Rating 5.0 (1 Reviews)
Beetroot With Orange Sauce 17

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beetroot With Orange Sauce

  • 4-5 medium fresh beets or 1 (15 ounce) can whole beets, drained
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons butter
  • 2 tablespoons red wine vinegar
  • 1/2 cup freshly squeezed orange juice
  • 2 tablespoons cold water
  • thinly sliced orange zest, for garnish
  • 1 teaspoon salt

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How to Make Beetroot With Orange Sauce

  1. If using fresh beetroot, wash and scrub thoroughly. Place in a large pot, cover with cold water, and add 1 teaspoon of salt. Bring to a boil, then reduce heat and simmer for approximately 1 hour, or until a fork easily pierces the center. If using canned beetroot (440g), proceed to step 4.
  2. (Fresh beetroot only) Once cooked, immediately transfer the beetroot to a bowl of ice water to stop the cooking process. Once cool enough to handle, peel the beetroot.
  3. Slice the beetroot into wedges or use a melon baller to create small spheres.
  4. In a medium saucepan, combine 2 tablespoons of sugar, 2 tablespoons of red wine vinegar, ½ cup of freshly squeezed orange juice, and 2 tablespoons of butter. Heat over medium heat until the butter is melted and the sugar is dissolved.
  5. In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water until smooth. This creates a slurry.
  6. Gradually whisk the cornstarch slurry into the orange juice mixture. Continue stirring constantly until the sauce comes to a boil and thickens to your desired consistency (about 1-2 minutes).
  7. Add the prepared beetroot to the sauce and gently heat through for about 2-3 minutes, ensuring it’s coated in the sauce.
  8. Transfer the beetroot and sauce to a serving dish.
  9. Garnish with thinly sliced orange zest for a beautiful and aromatic finish.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

16g

Fat

1g

Carbs

1g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy Sauces Condiments Etc Side Dishes Vegetables Easy Dinner Party Low Fat Stove Top Dietary Low Sodium Low Cholesterol Low Calorie Healthy 2 Sweet Sauces Low In Something Equipment Number Of Servings 4 Hours Or Less