Orange Glazed Beets

A friend of mine made a similar recipe, but I didn't have a chance to write it down. Having never been a fan of beets (there's a story behind this that I will tell at a later date), I desperately want to become a fan just because they're so darn nutritious... Anyway, I tried this recipe* last week after planting a few rows of beets in my own garden, and they were DELISH!

* From the Better Homes & Gardens Cookbook (75th Anniversary Edition)

4 medium beets (1 lb) or a 16-oz can of beets (drained
1 tbsp. butter
1 tbsp. brown sugar
1 tsp. cornstarch
1/4 tsp. orange peel (finely shredded)
1/4 c. orange juice

1. Cut off all but 1 inch of fresh beet stems & roots. Wash. Cook, covered, in boiling salted water for 35-45 minutes, or until tener. Drain water and cool slightly. Slip skins off the beets and slice.
2. Meanshile, melt butter in a medium saucepan. Stirn in brown sugar and cornstarch. Stir in orange peel and juice. Cook and stir until thickened and bubbly. Cook and stir for 2 more minutes. Stir in beets and heat through.

Suggestion: Serve with dark meat. We ate these with steak, but it would go well with any dark meat. My hubby is an avid duck hunter and is looking forward to this recipe in the Fall when duck season opens up again.