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Beets in Orange Sauce
This recipe is kosher for Passover.
Beets in Orange Sauce Eileen Goltz | Pareve
1 hour, 45 minutes 15 minutes
5 minutes
1 hour, 25 minutes
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

  1. Preheat oven to 400°F.
  2. Wrap 2 beets together in foil. Repeat with remaining beets.
  3. Place on baking sheet and cook until tender, about 1 hour 15 minutes. Cool.
  4. Peel beets and cut each into 8 wedges.
  5. 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.

Serve hot. Can be made 1 day ahead. Chill. Rewarm over low heat, stirring often.