Cylindrical beets are great for roasting thanks to their long shape, which makes them easy to slice into even pieces. Roasting brings out their natural sweetness, while coriander adds a lovely warm, citrusy flavour. Make extra to toss into salads throughout the week!
Ingredients:
- 1 lb cylindrical Beets
-
Olive oil
- Salt & Pepper
- 1 tsp Coriander seeds lightly crushed
Instructions:
- Bring a large pot of water to a boil. Add the beets and cook until just tender when pierced with a knife, about 20–35 minutes, depending on their size.
- Drain and allow the beets to cool until they're comfortable to handle. Rub off the skins, then slice the beets in half lengthwise.
- Preheat the oven to 400°F (200°C).
- Place the beets on a baking sheet and drizzle with olive oil. Season with salt, pepper and crushed coriander seeds, tossing to coat.
- Roast for 20–30 minutes, turning halfway through, until tender and lightly caramelized around the edges.
- Serve warm as a side dish, or let cool and add to salads throughout the week.
Tip: Roast a double batch while the oven is on. Keep extra beets refrigerated in an airtight container and add them to salads with goat cheese, toasted nuts and a simple vinaigrette.
