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 OakesPhotography by Pornchai Mittongtare

December 31, 2004

Image may contain Food Lunch Meal Dish Plant Salad and Seasoning

Recipe notes