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Beets with Orange/Maple Syrup Sauce

- 2 cups (480 ml) fresh beets, cooked and 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.