Name: Roasted Beets and Baby Greens with Corinader Vinaigrette and Cilantro Pesto
Yield: Makes 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)

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Roasted Beets and Baby Greens with Corinader Vinaigrette and Cilantro PestoPornchai Mittongtare

Our youth culture has even reached the green market: Baby vegetables are among the most sought-after produce, whether we buy them because they are sweeter and more tender than their full-grown counterparts or just because they look great on the plate. Seek out golden yellow, chioggia (an Italian heirloom variety that has white and pink rings inside), and Albino beets at farmers' markets.

Recipe notes

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