Roasted Beets and Baby Greens with Corinader Vinaigrette and Cilantro Pesto

Roasted Beets and Baby Greens with Corinader Vinaigrette and Cilantro Pesto
Photo by Pornchai Mittongtare

Ingredients

  • ½ teaspoon coarse kosher salt
  • 1 teaspoon coarse kosher salt
  • ½ teaspoon freshly ground black pepper
  • 6 cups assorted red baby lettuces (such as red oak leaf and lolla rossa)
  • 3 tablespoons fresh lime juice
  • 1 tablespoon whole coriander seeds
  • 1 small garlic clove
  • + 14 more ingredients
    • ¼ cup fresh mint leaves
    • Coarse kosher salt
    • 1 small garlic clove
    • 2 pounds baby beets
    • 1 tablespoon olive oil
    • 1 cup extra-virgin olive oil
    • ½ teaspoon freshly ground black pepper
    • ½ cup extra-virgin olive oil
    • 1 bunch fresh chives
    • 1 tablespoon jalapeño chile
    • ½ cup pine nuts
    • 1 bunch fresh cilantro
    • 2 tablespoons white balsamic vinegar
    • ¼ cup shallots

Stir coriander in small skillet over medium heat until fragrant, about 4 minutes. Cool. Coarsely grind coriander in mortar with pestle or in spice mill. Transfer to small bowl. Heat 1 tablespoon oil in same skillet over medium heat. Add shallots; sauté until soft, about 3 minutes. Transfer to bow...

View full recipe at Epicurious

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