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

Directions

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.

Braised Beets with Coriander and Cumin
IngredientsDirections