Nutty Orange-Glazed Beets & Sweet Potatoes


1 (16 oz.) jar

Whole Pickled Beets

2 cups

sweet potato, peeled and chopped to 1/2" pieces

1 cup

orange juice, divided

0.5 cup

yellow bell pepper, chopped


green onions, sliced 1/2" thick (included greens)

0.13 tsp.


0.25 cup

pecans, toasted

Black pepper, to taste


Original Recipe Makes 6 Servings

Drain beets; reserve 2 tablespoons beet liquid. Cut beets into halves; set aside. Heat sweet potatoes and 3/4 cup orange juice in large nonstick skillet over medium-high heat. Bring to a boil; cover and reduce heat. Simmer 8 to 10 minutes or just until potatoes are tender. Stir in bell peppers. Remove from heat; stir in green onions. Place mixture in a shallow serving bowl; add beets. In same skillet, combine reserved 2 tablespoons beet liquid, remaining 1/4 cup orange juice and salt. Bring to a boil over medium heat; boil about 3 to 5 minutes or until slightly thickened and syrupy. Spoon over beet mixture, tossing lightly. Sprinkle with pecans. Season with black pepper, if desired. Serve immediately.