From The EASY Way to Organic Cooking
Beet Salad with Cracked Coriander and Pistachio
Serves 4-6 · salad · 6 ingredients
Coriander seeds toasted and cracked, not ground. Toasting wakes the oils up and cracking leaves enough texture to find in the bite — pre-ground coriander does neither.
Pistachio oil rather than olive, with lemon juice and strips of zest. Six ingredients, and each one has to be good. Serves 4 to 6.
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Ingredients
What you need
- 6 medium beets, stems removed
- 1 tbsp. lemon juice, plus zest cut in strips
- 4-6 tbsp. pistachio oil
- 2 tbsp. toasted and cracked coriander seeds
- Sea salt and freshly ground black pepper
- Micro basil for garnish, optional
Serves 4-6.
Method
How to make it
Place the beets in lightly salted water and cook covered until tender, 35-45 min. Mix the lemon juice, coriander seeds, salt and pepper in a bowl. Whisk in the oil in a slow stream.
Check for seasoning. When the beets are done, rinse in cold water until cool enough to handle. Peel the skin off gently and cut each beet into 6-8 wedges.
Fold the beets with the dressing and let macerate for at least an hour or overnight. Garnish with the micro basil and some more coriander seeds and lemon zest.
The EASY Way to Organic Cooking
240 organic recipes with short ingredient lists and no step that needs a technique you would have to go and learn first. 222 pages, first published 2013.
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