Veggies on the counter

Sautéed Beets with Coriander Seeds and Walnuts

Posted in side dishes by veggies on the counter on January 27, 2013

sautéed beets

I was a little doubtful about posting this one because it’s a recipe that doesn’t aim to convert non-beet fans to beet lovers. It’s actually aimed at those people who, like myself, adore beets and cook them often. Most of the time, it’s suggested that, in order to prepare beets, you should either boil or roast them. Out of those two methods, I prefer roasting as it lends a smoky flavour to the beets; however, it can take up from 40 to 50 minutes if your beets are medium sized. The other day, I found myself trying to master the julienne technique and, without carrots in sight, I practiced with beets. The whole chopping thing took me a while – I can be a bit of a perfectionist sometimes – but, unless you’re aiming at getting perfect beet matchsticks (which I didn’t get anyway), the chopping process will only take you a couple of minutes. Alternatively, you can get the job done in no time using a mandolin. I decided to sautée the beet matchsticks with some coriander seeds and ended up with a dish that I found really flavourful in around 15 minutes. If you’re going to make this one please don’t skip the walnuts – they’re crucial to balance out the beets’ sweetness and add a very pleasant nuttiness to the whole thing.

beets walnuts collage

Sautéed Beets with Coriander Seeds and Walnuts

(serves 4, as a side)

3 large beets / roughly 320 gr cut into matchsticks of about 0,7 cm width

2 teaspoons olive oil

3 teaspoons coriander seeds, ground in a mortar and pestle

¼ teaspoon salt

1 ½ tablespoons red wine vinegar

1 big handful toasted walnuts

1 handful chopped coriander leaves

a splash of lemon juice

1. In a large non-stick frying pan over medium-high heat, add the olive oil, the beets and the coriander seeds. Sautée for 1 to 2 minutes and, as soon as the pan starts sizzling, cover it with a lid. Let the beets cook for 10-12 minutes, lifting the lid once or twice to give it a good stir, or until al dente. At the very last minute of cooking, add the red wine vinegar, salt and toasted walnuts to the beets. Stir well and transfer to a platter, finishing up with a splash of lemon juice and chopped coriander. The beets are particularly good served over cooked brown rice.

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2 Responses

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  1. Márcia Gonçalves said, on January 27, 2013 at 11:47 pm

    Conheci agora o teu blog e estou a adorar :)
    Gostei muito desta sugestão porque adoro beterraba e nozes, mas nunca fiz uma salada com os dois, ou até mesmo com sementes de coentros. Obrigada pela sugestão!

    • veggies on the counter said, on January 28, 2013 at 12:20 am

      Olá Márcia! Muito obrigada pelos teus comentários. Fui também espreitar o Compassionate Cuisine e gostei imenso. É sempre bom conhecer blogues vegan em português! (:


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