Roasted Beets and Baby Greens with Coriander Vinaigrette and Cilantro Pesto

Name: Roasted Beets and Baby Greens with Coriander Vinaigrette and Cilantro Pesto
Yield: 4 Servings
Ingredients: 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; 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; 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)

By Bruce Aidells and Nancy OakesPhotographer Pornchai Mittongtare

December 31, 2004

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