Ingredients
Instructions
- 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.
- Drain and let cool enough to handle. Slip off skins; quarter beets.
- Meanwhile, thinly slice green onions; set light and dark green parts aside separately.
- 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.
- 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.