- Electric Roasting Pan: Ideal for evenly roasting vegetables like beets.
- High-Speed Blender: Essential for creating smooth pesto and vinaigrette without chunky bits.
- Immersion Blender: Great for pureeing soups or sauces directly in the pot.
- Silicone Spatula: Useful for mixing and folding ingredients, especially when preparing vinaigrettes.
- Digital Kitchen Scale: Helps in precise measurement of ingredients, useful for pesto or vinaigrette recipes with specific ratios.
- Canning Jar: Ideal for roasting beets and storing the finished product.
- Food Processor: Useful for chopping vegetables or making fine pesto (alternative to blending).
- Food Storage Bags: For safely storing roasted beets or prepared dishes in the fridge.
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)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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