01 October 2010

Fresh Beets with Coriander Seeds

With daylight savings it finally feels like Spring is here, well in the evenings anyway.  Though not so good getting up in the dark for a 6:30am gym session!  Longer days and a little sunshine always have me looking for new and different salads.  I want to be fit and healthy and hopefully a little beach ready for summer but salad, or any meal for that matter, has got to be tasty and filling.  I get over lettuce, tomato and cucumber and regular old salad pretty quickly and it is just leaves you wanting.
So here is one salad that breaks the mould - a little different and full of flavour plus with the gorgeous pink of beetroot it also looks amazing and appetising, always a plus in my book.  It will also last a day or so in the fridge so great to have them on hand to liven up lunches or a quick and easy side for dinner with some grilled chicken or fish or even a fabulous frittata.

For fresh beets with coriander seeds all it will take is 5-10 minutes and you have a fresh, delicious salad.  This comes fr Annabel from Langbein's Eat Fresh.  Another favourite cookbook of mine, yes I have quite a few favourites!  Definitely of the opinion that one can't really have too many cookbooks.

Beets:  Sweet and full of flavour and a heap of goodness. Red beets get their garnet color from antioxidants called betalains. These vivid pigments help your body detoxify potentially cancer-causing substances.
They are a good source of fibre and help to keep your digestive system running smoothly. Plus iron, essential for red blood cell production, as well as potassium and folate, known respectively for regulating blood pressure and protecting your heart.
You may be lucky enough to find golden, white, and striped beets called Chioggia or Candy-Cane next to the red ones. Beets should be firm with fresh-looking greens. (Wilted beet greens don't necessarily signal bad beets, but better-looking greens mean more vegetable for your money.) Small to medium beets are generally more tender. To store, cut the greens from the roots, leaving about an inch of stem attached, and place the different parts in separate plastic bags and refrigerate. Beet roots will last at least a month, but you should use the greens within 3or 4 days.
Beets are also an easy crop to grow, just sow directly in to the garden.  As with all root crops they don't like to be transplanted, I can attest to that as for years got no actual beets!!

Again thanks Whole Living for all the science.
Beets Like: chives, dill, parsley, thyme, coriander, cloves, cinnamon, red wine, vinegar (especially Balsamic), orange, sour cream, mustard, horseradish, ginger, walnuts, apples, radicchio and rocket.
Fresh Beets with Coriander Seeds
Coriander Seeds: the dried ripe fruit from the same plant that gives us the fresh herb. The seeds come in 2 varieties, the most common is light brown in colour and has a warm aromatic flavour with undertones of citrus and sage.  The other variety is Indian, or green and is much fresher in taste.  It is native to Southern Europe and the Mediterranean but has been known to China and India for 1000's of years.

Coriander Likes: fish, pork, fruit, especially apples.

Peel 1 large fresh beetroot and coarsely grate it in to a bowl.  Mix through 2 tablespoons of chopped mint, 1 tablespoon EVOO, 2 teaspoons lime juice ( I also added the zest - waste not want not and I love the lift fresh zest gives to just about any dish),  1 teaspoon honey, 1/2 teaspoon ground all spice and 1 teaspoon toasted and coarsely crushed coriander seeds.  Season with a little salt and you have salad for 2.  
Give it a a go, full of flavour and would liven up most meals and just a vibrant, tasty variance on the humble salad.

Buon Apettito!



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