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Beets in Orange Sauce (pareve)
This recipe is kosher for Passover.
Beets in Orange Sauce (pareve) Eileen Goltz | Pareve

Makes 4 servings

4 large beets, trimmed
1 cup orange juice
2 tablespoons sugar
2 tablespoons butter or margarine
1 tablespoon minced orange peel (orange part only)
2 teaspoon red wine vinegar


Preheat oven to 400. Wrap 2 beets together in foil. Repeat with remaining beets. Place on baking shee and cook until tender, about 1 hour 15 minutes. Cool. Peel beets. Cut each into 8 wedges. Combine beets and the remaining ingredients in medium saucepan. Simmer over medium heat until sauce is syrupy, stirring often, about 8 minutes. Season with salt and pepper. Serves 4. (Can be made 1 day ahead. Chill. Rewarm over low heat, stirring often.) Serve hot.