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Roasted Beets and Baby Greens with Coriander Vinaigrette and Cilantro Pesto


Roasted Beets and Baby Greens with Coriander Vinaigrette and Cilantro Pesto Recipe

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)
Directions:
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