Braised Beets with Coriander and Cumin
Rated 5.0 stars by 1 users
Category
Vegetables side dish
Cuisine
Eastern European
Servings
2
Prep Time
10 minutes
Cook Time
23 minutes
Ingredients
- 4 medium beets, peeled and quartered
- ¾ cup water
- ¼ cup thinly sliced shallots
- 1½ tablespoon sherry or wine vinegar
- 2 tablespoon extra virgin olive oil
-
1 pinch Gathering Place sea salt, to taste
-
1 pinch Gathering Place black pepper, to taste
- ⅛ cup chives, chopped for garnish
Directions
Lightly toast coriander and cumin seeds.
Set aside to cool.
Crush seeds. In medium sauce pan, bring the water to a boil with beets, shallots and crushed spices.
Reduce to a simmer until beets are tender, about 15 minutes.
Drain remaining liquid into a small bowl.
Add sherry or wine vinegar and slowly drizzle olive oil while whisking.
Toss beets in vinaigrette.
Season with salt and pepper. Serve warm on top a bed of greens (arugula, kale, mustard…).