Coriander Vinaigrette Food

ROASTED BEETS AND BABY GREENS WITH CORINADER VINAIGRETTE AND CILANTRO PESTO

Roasted Beets and Baby Greens with Corinader Vinaigrette and Cilantro Pesto image

Categories Leafy Green Vegetable Appetizer Roast Vegetarian Mother's Day Beet Fall Vegan Potluck Cilantro Coriander Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 24

Ingredients

Vinaigrette:
1 tablespoon whole coriander seeds
1/2 cup extra-virgin olive oil, divided
1/4 cup minced shallots
2 tablespoons white balsamic vinegar
1 small garlic clove, peeled
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
Pesto:
1 cup extra-virgin olive oil
1/2 cup pine nuts, toasted
1 bunch fresh cilantro, coarsely chopped (about 2 cups)
1 bunch fresh chives, coarsely chopped (about 1/3 cup)
1/4 cup (packed) fresh mint leaves
1 tablespoon chopped seeded jalapeño chile
1 small garlic clove, peeled
1 teaspoon (scant) coarse kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons fresh lime juice
Beets:
2 pounds 1-inch-diameter baby beets
1 tablespoon olive oil
Coarse kosher salt
6 cups assorted red baby lettuces (such as red oak leaf and lolla rossa)

Steps:

For vinaigrette:
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 bowl with coriander. Add vinegar, garlic, salt, and pepper. Gradually whisk in 7 tablespoons oil. (Can be made 1 day ahead. Cover and chill; discard garlic after 1 hour. Let vinaigrette stand at room temperature 1 hour before using.)
For pesto:
Puree first 9 ingredients in blender until smooth. (Can be made 1 day ahead. Cover and chill. Reblend before continuing.) Whisk in lime juice.
For beets:
Preheat oven to 350°F. Wash and dry beets. Cut off beet greens 1 inch from top of beets; reserve for another use. Rub beets with oil. Place light-colored beets in 1 roasting pan and red beets in another; sprinkle with coarse salt. Cover pans tightly with foil. Roast until beets are just tender, about 55 minutes. Cool slightly. Using towel, rub off peel and stems from beets. Cut beets in half. Place light-colored beets and red beets in 2 separate bowls. Toss beets in each bowl with 2 tablespoons vinaigrette. Let stand 30 minutes. Toss lettuces in bowl with some of vinaigrette to coat lightly; divide among plates and top with beets. Drizzle pesto around salads and serve.

RAW BEETS WITH ORANGE-CORIANDER VINAIGRETTE

Raw Beets with Orange-Coriander Vinaigrette image

Raw vegetables lend unexpected texture to the antipasti table and hold up well in salads. In this colorful assemblage, orange-coriander vinaigrette plays off the sweetness of red, golden, and Chioggia beets.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 7

Ingredients

1 1/4 pounds small young beets (mix of red, golden, and Chioggia), trimmed
2 teaspoons finely grated orange zest, plus 1 tablespoon fresh orange juice
2 tablespoons sherry vinegar
1 teaspoon honey
1/4 cup extra-virgin olive oil
1 teaspoon coriander seeds, toasted and lightly crushed
Sea salt flakes, and freshly ground pepper

Steps:

Prepare an ice-water bath; set aside. Peel beets. Using a mandoline, thinly slice into rounds. Transfer to ice-water bath; refrigerate 30 minutes.
Meanwhile, whisk together orange juice, vinegar, and honey in a medium bowl. Add oil in a slow, steady stream, whisking until emulsified. Whisk in coriander and orange zest. Season with salt and pepper. Cover, and set aside.
Drain beets, and pat dry. Add beets to dressing; toss to combine. Let stand 5 minutes before serving.

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