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3 bunches small beets or 2
cans baby beets
1 Tbsp. chopped onion
2 Tbsp. butter
1 Tbsp. cornstarch
1/2 Tbsp. grated orange rind
1 1/2 c. orange juice
1 Tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper

Wash beets; cut off tops leaving 1-inch stem. Cook in
boiling water 30 minutes or until skin will slip off easily.
Immerse in cold water and slip skins. Cube large beets, leave
small beets whole. Melt butter in saucepan, add onion and
saute until limp. Add cornstarch, rind, juices, sugar, salt
and pepper. Simmer until thick. Add beets, cover and simmer
10 minutes. Yield: 8 servings.

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