Roasted Beets And Baby Greens With Corinader Vinaigrette And Cilantro Pesto
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
63
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Coriander Seed (whole)1 cup
Extra-Virgin Olive Oil1 cup
Shallot (minced)2 tbsps
Balsamic Vinegar (white)1 small
Garlic (clove, peeled)1 cup
Pine Nut (toasted)3 tbsps
Lime Juice (fresh)1 tbsp
Olive OilDirections:
1
For vinaigrette: Stir coriander in small skillet over medium heat until fragrant, about 4 minutes
2
Cool
3
Coarsely grind coriander in mortar with pestle or in spice mill
4
Transfer to small bowl
5
Heat 1 tablespoon oil in same skillet over medium heat
6
Add shallots; sauté until soft, about 3 minutes
7
Transfer to bowl with coriander
8
Add vinegar, garlic, salt, and pepper
9
Gradually whisk in 7 tablespoons oil
10
(Can be made 1 day ahead
11
Cover and chill; discard garlic after 1 hour
12
Let vinaigrette stand at room temperature 1 hour before using
13
) Stir coriander in small skillet over medium heat until fragrant, about 4 minutes
14
Cool
15
Coarsely grind coriander in mortar with pestle or in spice mill
16
Transfer to small bowl
17
Heat 1 tablespoon oil in same skillet over medium heat
18
Add shallots; sauté until soft, about 3 minutes
19
Transfer to bowl with coriander
20
Add vinegar, garlic, salt, and pepper
21
Gradually whisk in 7 tablespoons oil
22
(Can be made 1 day ahead
23
Cover and chill; discard garlic after 1 hour
24
Let vinaigrette stand at room temperature 1 hour before using
25
) For pesto: Puree first 9 ingredients in blender until smooth
26
(Can be made 1 day ahead
27
Cover and chill
28
Reblend before continuing
29
) Whisk in lime juice
30
Puree first 9 ingredients in blender until smooth
31
(Can be made 1 day ahead
32
Cover and chill
33
Reblend before continuing
34
) Whisk in lime juice
35
For beets: Preheat oven to 350°F
36
Wash and dry beets
37
Cut off beet greens 1 inch from top of beets; reserve for another use
38
Rub beets with oil
39
Place light-colored beets in 1 roasting pan and red beets in another; sprinkle with coarse salt
40
Cover pans tightly with foil
41
Roast until beets are just tender, about 55 minutes
42
Cool slightly
43
Using towel, rub off peel and stems from beets
44
Cut beets in half
45
Place light-colored beets and red beets in 2 separate bowls
46
Toss beets in each bowl with 2 tablespoons vinaigrette
47
Let stand 30 minutes
48
Toss lettuces in bowl with some of vinaigrette to coat lightly; divide among plates and top with beets
49
Drizzle pesto around salads and serve
50
Preheat oven to 350°F
51
Wash and dry beets
52
Cut off beet greens 1 inch from top of beets; reserve for another use
53
Rub beets with oil
54
Place light-colored beets in 1 roasting pan and red beets in another; sprinkle with coarse salt
55
Cover pans tightly with foil
56
Roast until beets are just tender, about 55 minutes
57
Cool slightly
58
Using towel, rub off peel and stems from beets
59
Cut beets in half
60
Place light-colored beets and red beets in 2 separate bowls
61
Toss beets in each bowl with 2 tablespoons vinaigrette
62
Let stand 30 minutes
63
Toss lettuces in bowl with some of vinaigrette to coat lightly; divide among plates and top with beets
64
Drizzle pesto around salads and serve