Total Time
Prep 5 mins
Cook 40 mins

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


  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.
Most Helpful

This time I didn't cut the recipe in half, 'cause I was pretty sure these beets would taste a good cold as they were probably gonna taste served the 1st time around, & I was right ~ Absolutely delicious! A couple of slight changes were made, though: I was very generous with the zest, & I used lemon pepper instead of the usual S&P! Will certainly be making these again! Thanks for sharing the recipe! [Made & reviewed in Went to the Market recipe tag]

Sydney Mike September 09, 2011

This was a pretty quick recipe (it did take longer to cook than 25 mins for me, but I steamed them), simple and tasty. I thought the amount of orange was perfect, wouldn't want anymore. This made a nice change from roasted or pickled beets we tend to have. I prefer them cold, these will go perfectly in a leafy green salad. Thanks Deantini!

magpie diner May 19, 2011

Very tasty and easy to make. I didn't have green onions and used sweet onions. It still was tasty!

Carole13 March 07, 2011