Jazzed up Citrusy Beets

Directions

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.