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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Beets are good for us - full of Vitamin C, folate, potassium and fiber. But if you are like me, you hardly ever eat them! The orange flavour in these beets is a fun twist to a vegetable that doesn't deserve the faces made at the thought of eating them Ingredients:
2 lbs beets |
3 green onions |
2 tablespoons extra virgin olive oil |
2 garlic cloves, minced |
1/4 teaspoon ground coriander |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon orange zest, grated |
2 tablespoons orange juice |
Directions:
1. Leaving root end intact, trim tops from beets, leaving about 1-inch (2.5 cm) stem. In saucepan of boiling salted water, cover and cook beets for 25 minutes or until fork-tender.
2. Drain and let cool enough to handle. Slip off skins; quarter beets.
3. Meanwhile, thinly slice green onions; set light and dark green parts aside separately.
4. In shallow Dutch oven or sauce pan, heat oil over medium heat; cook light green parts of onions, garlic, coriander, salt and pepper for about 2 minutes or until softened. Stir in orange rind and juice; boil for 30 seconds or until reduced by half.
5. Stir in beets; cook, covered and stirring once, for about 4 minutes or until beets are heated through. Sprinkle with dark green parts of green onions.
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