Beets with
								Orange/Maple Syrup Sauce
- 2 cups (480 ml) cooked fresh beets,
							 cubed
- 1/2 cup (120 ml) orange juice
- 2 tbsp (30 ml) lemon
							 juice
- 1 tbsp (15 ml) vinegar
- 1/2 tsp (2.5
							 ml) salt
- 1 tbsp (15 ml) maple syrup
- 1 tbsp
							 (15 ml) cornstarch
- 2 tbsp (30 ml) water

Cut the
							 tops off the beets and cook in a pressure cooker (12 to 18 minutes) or by
							 baking in a 350F (180C) oven (1 to 1.5 hours) depending on their size (2 - 3
							 inch (5 - 8 cm) in diameter.) To determine they are done, put a fork or skewer
							 through to the middle - it should insert easily. Allow them to cool slightly
							 and using rubber or latex gloves, remove the skins and cut into 1/2 inch (1.25
							 cm) cubes. (Cover your cutting board with wax paper so the juice does not stain
							 it.) Keep warm for serving.

In a sauce pan, mix the orange juice, lemon
							 juice, vinegar, salt and maple syrup. Combine the corn starch and water
							 separately, then add to the pan. Cook over low heat, stirring until the sauce
							 thickens.

Serves 4 as a side dish.