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

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

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Roasted Beets and Baby Greens with Corinader Vinaigrette and Cilantro Pesto

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Ingredients

Count

Nutrition

964

Calories

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Ingredients:

Serving

1 tbsp whole coriander seeds
1/2 cup extra-virgin olive oil, divided
1/4 cup minced shallots
2 tbsp white balsamic vinegar
1 small garlic clove, peeled
1/2 tsp coarse kosher salt
1/2 tsp freshly ground black pepper
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 tbsp chopped seeded jalapeno chile
1 small garlic clove, peeled
1 tsp (scant) coarse kosher salt
1/2 tsp freshly ground black pepper
3 tbsp fresh lime juice
2 lb 1-inch-diameter baby beets
1 tbsp olive oil
coarse kosher salt
6 cups assorted red baby lettuces (such as red oak leaf and lolla rossa)

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	963.52 Kcal (4034 kJ)
Calories from fat	936.69 Kcal
		% Daily Value*
Total Fat	104.08g	160%
Sodium	168.43mg	7%
Potassium	322.39mg	7%
Total Carbs	9.14g	3%
Sugars	3.14g	13%
Dietary Fiber	2.49g	10%
Protein	3.67g	7%
Vitamin C	13mg	22%
Iron	2.1mg	12%
Calcium	47.3mg	5%

Amount Per 100 g
Calories	486.76 Kcal (2038 kJ)
Calories from fat	473.2 Kcal
		% Daily Value*
Total Fat	52.58g	160%
Sodium	85.09mg	7%
Potassium	162.87mg	7%
Total Carbs	4.62g	3%
Sugars	1.59g	13%
Dietary Fiber	1.26g	10%
Protein	1.86g	7%
Vitamin C	6.6mg	22%
Iron	1.1mg	12%
Calcium	23.9mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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