Better Homes & Gardens Cook Book
4 medium beets
1 TBS butter
1 TBS brown sugar
1 tsp corn starch
1/4 tsp finely shredded orange peel
1/4 cup orange juice
Directions: Cut off all but 1 inch of fresh beet stems and roots: wash. Do not peel. Cook, covered, in boiling salted water 35 to 45 minutes or until tender. Drain and cool slightly. Slip skins off beets and slice. Meanwhile, melt butter in a medium saucepan. Stir in brown sugar and cornstarch. Stir in orange peel and orange juice. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in cooked beets; heat through.
My favorite way to eat beets is to boil them until tender, then chop them up into 1/4 inch pieces and coat in butter. This is always a family get-together favorite!