Orange Beet Salad recipe! Just made it last night sooo good!!!
2 lb (907 g) beets
3 green onions
2 tbsp (30 mL) extra-virgin olive oil
2 garlic cloves, minced
1/4 tsp (1 mL) ground coriander
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1/2 tsp (2 mL) grated orange rind
2 tbsp (30 mL) orange juice
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.