| 1 | Pour off 1/3 cup beet juice from can and reserve. |
| 2 | Heat beets in remainder of liquid until simmering. |
| 3 | Drain. |
| 4 | Meanwhile, wash orange and pare thin strips of peel from skin. |
| 5 | Slice peel into lengthwise threads and set aside. |
| 6 | Squeeze 1/3 cup orange juice and add to reserved beet juice. |
| 7 | Combine cornstarch, sugar, seasoning, vinegar, beet/orange juice and peel in medium saucepan. |
| 8 | Bring to boil over medium heat, whisking constantly until thickened. |
| 9 | Add drained beets and butter to pan and heat about 5 minutes. |
| 10 | Serve immediately |
