1 medium navel orange, halved and sliced, optional
1/2 teaspoon grated orange zest
Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and slice; place in a serving bowl and keep warm.
In a small saucepan, combine the sugar, cornstarch and pepper; stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange slices if desired and zest. Pour over beets.
Editor's Note: A 15-ounce can of sliced beets may be substituted for the fresh beets. Drain the canned beets and omit the first step of the recipe.