Instructions: To cook the beets, cut off the roots. Then cut off the tops, leaving 2 inches of the stems. Place the beets in a large saucepan and add water to cover. Bring to a boil, then reduce the heat. Simmer about 35 minutes or until the beets are tender.

Meanwhile, peel and section the oranges; set aside. In a small saucepan, bring the orange juice to a boil. Stir together the 2 tablespoons water and cornstarch until dissolved. Using a wire whisk, slowly stir into the boiling orange juice. Reduce the heat to medium-low. Cook and stir until the mixture thickens and begins to gently boil. Cook and stir for 1 minute more. Gently stir in the oranges and nutmeg. Heat through and keep warm until ready to serve.

Drain the beets. Holding the hot beets with a fork, use a sharp knife to remove the skin. Slice the beets and arrange on individual serving plates. Pour the orange mixture over the beets on top.

This recipe yields 6 servings.

Comments: Heres a delicious low-fat alternative to buttered beets. If fresh beets are unavailable, substitute 24 ounces canned beet slices. Just heat the beets, drain and top with the orange sauce.

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