• 2 oranges
  • 3 to 4 cups small, whole canned beets
  • 1 1/2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1 tablespoon honey
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 2 tablespoon cointreau
  • Directions

    Remove the orange part of the rind. Squeeze the oranges. You should have 1 cup of juice. Chop the orange peel very fine. Drain the beets. Heat the butter in a small saucepan. Whisk in the flour, salt, honey, sugar, orange and lemon juice and continue whisking until the sauce is thick and smooth. Add the orange peel and beets. Stir carefully and when very hot add the cointreau. These can be eaten hot or cold.

    Serves 6

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