orange glazed beets
categories: Vegetarian
Prepared: 2008-03-08
Ingredients:
- 2 lb (1 kg) beets
- 3 green onions
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- 1/4 tsp ground coriander
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp grated orange rind
- 2 tbsp orange juice
Preparation:
- Leaving root end intact, trip tops from beets, leaving about 1 inch 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.
- Thinly slice green onions; set light and dark green parts aside separately.
- 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.
Notes: I prepare all my beets in the fall when we harvest them. After cooling they can be frozen and then used for this recipe by thawing them in the microwave. That way I can prep a whole bunch of beets at once since that's the step that takes the longest.
I halved the amounts for the coriander, salt and pepper so it wouldn't get too spicy for Samantha and it still tasted great. I also think you can halve the amount of oil to reduce the calories.
In addition to the green onion garnish you could grate a little bit more zest over the finished product to add colour (in the pot, everything just turns beet colour).
makes 4 servings @ 147 calories per serving
