1 1/4 lb. beets or 1 (16 oz.) can sliced beets
1/2 c. water
1/4 c. packed brown sugar
1 1/2 tsp. cornstarch
1/2 tsp. finely shredded orange peel
1/2 c. orange juice
2 tbsp. finely chopped onion
1 tbsp. vinegar
2 tsp. soy sauce
1 clove garlic, minced or 1/8 tsp. garlic powder
1/2 tsp. grated ginger root or 1/8 tsp. ground ginger
Orange slices, halved (optional)

If using fresh beets, cut off all but 1 inch of the tops. Leave the roots on the beets. Place in a shallow baking dish. Add water. Cover with vented clear plastic wrap. Cook on 100% power (high) for 18-22 minutes or until tender, turning the dish 3 times. Cool slightly. Slip off the skins and slice beets. Set aside. (If using canned beets, drain and set aside.)

In a 2 cup measure, stir together brown sugar and cornstarch. Stir in orange peel, orange juice, onion, vinegar, soy sauce, garlic or garlic powder and gingerroot or ground ginger. Cook, uncovered on high for 2-3 minutes or until heated through, stirring once. Transfer to a serving bowl. Garnish with halved orange slices, if desired. Serves 4.