½ tsp coriander seeds
½ tsp cumin seeds
4 medium beets, peeled and quartered
¾ cup water
¼ cup thinly sliced shallots
1 tbsp sherry or red wine vinegar
2 tbsp extra virgin olive oil
salt and pepper to taste
chives, chopped for garnish
1
Crush the coriander and cumin seeds under a heavy glass or dish on a cutting board. In a medium covered saucepan, bring the water to a boil with the beets, shallots and crushed spices.
2
Reduce to simmer until the beets are truly tender. Drain the remaining liquid into a small bowl.
3
Add the vinegar and slowly drizzle in the olive oil while whisking. Coat the beets with the vinaigrette, season with salt and pepper and serve warm, topped with chives.
Credit: Hollyhock (2013) by Moreka Jolar & Heidi Scheifley
Ingredients
½ tsp coriander seeds
½ tsp cumin seeds
4 medium beets, peeled and quartered
¾ cup water
¼ cup thinly sliced shallots
1 tbsp sherry or red wine vinegar
2 tbsp extra virgin olive oil
salt and pepper to taste
chives, chopped for garnish