Beets With Orange and Ginger

Beets With Orange and Ginger


"Science says beets' anti-cancer chemicals inhibit skin, lung and liver tumors in mice. Beets also may help the heart by lowering artery-damaging homocysteine. You can use canned beets, but freshly cooked ones retain more nutrients."


{{adjustedServings}} servings 148 cals
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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Scrub beets, leaving on root and 1 inch of stem. Place beets in a large pot and cover with water. Bring to a boil, cover and simmer 45 to 60 minutes or until tender. Drain.
  2. Remove skins and cut beets into wedges. In a saucepan, combine remaining ingredients. Bring to a boil; simmer until thickened. Add beets and toss.


  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
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  1. 8 Ratings


This was a delightful surprise. I'm the one in the house who normally can't stand beets, so I picked this on a whim. Imagine my shock to find myself absolutely loving a beet dish for the first...

I liked the taste of fresh cooked beets. A nice change from the usual tinned variety. However did not like the ginger in this at all. It didn't work well with the beets. It made them too spicy /...

This was pretty good. I used dried pineapple instead of the candied ginger based on another reviewer's complaint about the spiciness of the ginger. The pineapple worked well. The recipe mostl...