I love the convenience of pre-ground spices, but for this dish it's worth it to toast whole spices for a minute or so, and grind them yourself. (It'll take you less than a minute with a mortar and pestle, which is easy to clean up.) Your mouth will start watering before the dish is even on the table. Feel free to use whatever beets you like best, or a pretty assortment of all kinds of colors.
Ingredients
- 1 pound beets, greens removed
- ¼ teaspoon cumin seeds
- ¼ teaspoon coriander seeds
- sea salt and freshly ground black pepper, to taste
- 3 tablespoons white wine vinegar
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat oven to 400°F.
- Place beets in a small roasting pan. Fill with ½ inch water, and cover tightly with foil.
- Roast 30-60 minutes, depending on the size, or until you can slip a sharp knife through the center of a beet easily. Remove from oven, and let stand until cool enough to handle.
- Toast cumin and coriander in a small sauté pan over medium heat for 1 minute, or until fragrant. Transfer seeds to a mortar and pestle, and grind to a powder. Add salt and pepper. Whisk in vinegar and oil.
- Peel beets. Cut into ½-inch cubes (or wedges if beets are small), and place in a medium bowl. Add dressing, tossing to coat. Can be served cool or at room temperature.
Servings: 4
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