Beetroot with orange vinaigrette and coriander
4 servings
30 minutes
Beetroot with orange vinaigrette and coriander is a refined dish of French cuisine that combines simplicity of preparation with elegance of flavor. The recipe's origins stem from the tradition of using seasonal vegetables highlighted by fresh, vibrant citrus notes. Crispy slices of beetroot soaked in icy water acquire a special texture, while the rich dressing with aromatic coriander and orange juice adds piquancy and depth to the taste. This dish pairs perfectly with light appetizers, suitable for an exquisite dinner or as a fresh addition to a festive table. Its balance of sweetness, acidity, and spices makes it a wonderful choice for culinary explorers.
1
Toast coriander seeds in a dry pan until fragrant. Cool and lightly crush in a mortar.
- Coriander seeds: 1 teaspoon
2
Clean the beetroot and slice it thinly with a mandoline. Transfer to a bowl and cover with ice water. Place in the refrigerator for 30 minutes.
- Mini beets: 600 g
3
Meanwhile, mix orange juice, vinegar, and honey in a bowl. Add olive oil while whisking. Then stir in coriander and zest. Season with salt and pepper.
- Orange juice: 1 tablespoon
- Sherry vinegar: 2 tablespoons
- Honey: 1 teaspoon
- Extra virgin olive oil: 0.3 glass
- Coriander seeds: 1 teaspoon
- Grated orange zest: 2 teaspoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Wash and dry the beet. Place in the dressing and mix. Let sit for 5 minutes and serve.
- Mini beets: 600 g