Jazz up dinner with citrusy beets that are rich in folate, fibre, potassium and vitamin C. Choose small beets for a sweet tender dish.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2008
Ingredients
Method
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.
Nutritional facts Per serving: about
- Sodium 687 mg
- Protein 3 g
- Calories 147.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 20 g
%RDI
- Iron 12.0
- Folate 65.0
- Calcium 4.0
- Vitamin A 2.0
- Vitamin C 18.0
