Jazzed up Citrusy Beets

1. 1

   Leaving root end intact, trim tops from beets, leaving about 1-inch (2.5 cm) stem.

2. 2

   In saucepan of boiling salted water, cover and cook beets for 25 minutes or until fork-tender.

3. 3

   Drain and let cool enough to handle.

4. 4

   Slip off skins; quarter beets.

5. 5

   Meanwhile, thinly slice green onions; set light and dark green parts aside separately.

6. 6

   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.

7. 7

   Stir in orange rind and juice; boil for 30 seconds or until reduced by half.

8. 8

   Stir in beets; cook, covered and stirring once, for about 4 minutes or until beets are heated through.

9. 9

   Sprinkle with dark green parts of green onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.