Orange-Glazed Beets
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 147 |
| pro | 3 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 20 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 687 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 12 |
| vit A | 2 |
| vit C | 18 |
| folate | 65 |
Jazz up dinner with citrusy beets that are rich in folate, fibre, potassium and vitamin C. Choose small beets for a sweet tender dish.
Ingredients
Preparation
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, 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.
Meanwhile, thinly slice green onions; set light and dark green parts aside separately. In shallow Dutch oven, 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.
Source : Canadian Living Magazine: February 2008
- Keywords : Sides; Vegetarian; Beets; Onions; Orange juice; Garlic;
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