Jazzed up Citrusy Beets

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

• Ready In: 45 mins
• Serves: 4

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.