Instructions

1. Wearing plastic gloves, trim greens* and both ends, peel and grate. (You should have 4 packed cups of grated beets)
2. Heat olive oil over medium-low heat, sauté shallots 4 minutes, stirring, then stir in orange zest, juice ginger, sugar, and vinegar. Stir in beets and cook an additional 6-8 minutes, or until your desired level of doneness, stirring in the coriander in the last couple of minutes.                                                                                                                             * The beet greens are marvelous sautéed in a bit of olive oil.