Roasted till tender and sweet, tossed with sliced oranges and a tangy vinaigrette, and sprinkled with toasted pistachios.
500g raw beets
1 tsp cumin seeds
1 tsp coriander seeds
2 tbsp olive oil
1 tbsp red wine vinegar
½ tsp salt
3 oranges, sliced/segmented
Preheat your oven to 190˚C. Wrap the beets in foil, place on a baking tray and roast for 50-55 minutes, until you can insert a knife into the largest beet. While the beets cook, toast the cumin and coriander seeds in a pan over medium heat, for 1-2 minutes, until they’re fragrant.
Transfer to a bowl, and toss with olive oil, red wine vinegar and salt. Remove from oven and let cool, covered in their foil, for 15 minutes (the steam will help remove the skins easily). Unwrap the beets and using your hands or a knife, remove the skins of the beets - they should easily slip off.
Cut your beets in quarters and transfer to the bowl with the spices and oil. Toss gently to coat all of the beetroot in the dressing.
Segment the oranges into the bowl with beets, and if you have any juice remaining from slicing your oranges, add it to the bowl. Serve topped with a sprinkle of sea salt and toasted pistachios.