Ingredients
- ½ tsp Gathering Place coriander powder
- ½ tsp Gathering Place cumin seeds
- 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
Instructions
- 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…).
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