Nutty Orange-Glazed Beets & Sweet Potatoes
- Prep time:
- 3 min.
- Cook time:
- 15 min.
- Total time:
- 19 min.
- 6 Servings
- 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
- 4 green onions, sliced 1/2" thick (included greens)
- 0.13 tsp. salt
- 0.25 cup pecans, toasted
- Black pepper, to taste
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.