Harvard beet salad

1. Place beets in an 8-inch square baking dish.
2. § combine sugar, vinegar, cornstarch, and salt in a small saucepan.
3. Bring to a boil over medium heat.
4. Stiri in marmalade; let cool slightly.
5. Pour over beets; cover and marinate in refrigerator 8 hours, stirring occasionally.
6. § drain beets, reserving 2 tablespoons marinade.
7. Combine reserved marinade and orange sections; toss gently.
8. Stir in beets.
9. Arrange salad on individual lettuce-lined salad plates, if desired.
10. Serve immediately.
11. (111 calories per serving)§ protein 0. 9 fat 0. 1 carbohydrate 28. 6 cholesterol 0 iron 0.