5 medium beets (1 1/4 pounds)
6 cups water
1 teaspoon salt
1 tablespoon packed brown sugar
2 teaspoons cornstarch
1/2 teaspoon salt
Dash of pepper
3/4 cup orange juice
2 teaspoons vinegar

Cut off all but 2 inches of beet tops. Leave beets whole with root ends attached. Heat water and 1 teaspoon salt to boiling in 3-quart saucepan. Add bets. Heat to boiling; reduce heat. Cover and cook until tender, 35 to 45 minutes; drain. Run cold water over beets; slip off skins and remove root ends. Cut beets into 1/4-inch slices.

Mix brown sugar, cornstarch, 1/2 teaspoon salt and the pepper in 2-quart saucepan. Stir orange juice gradually into cornstarch mixture; stir in vinegar. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in beets; heat until hot.

Yields 4 servings.

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