Leave root and 1 inch of stem on beets; scrub with a brush.

Place beets in a Dutch oven, and add water to cover; bring to a boil. Cover; reduce heat, and simmer 40 minutes or until tender.

Drain; peel and cut into 1/4-inch-thick slices. Set aside.

Combine juice, vinegar, and margarine in a bowl.

Combine sugar and next 3 ingredients in a large saucepan; stir well. Gradually add juice mixture, stirring with a wire whisk until blended. Bring to a boil over medium heat, stirring constantly. Add beets, tossing gently to coat.

Cook 4 minutes or until thoroughly heated, stirring occasionally. Yield: 5 servings (serving size: 1 cup).

Per serving: 139 Calories; 1g Fat (9% calories from fat); 3g Protein; 31g Carbohydrate; 0mg Cholesterol; 258mg Sodium