Ingredients for Roasted Beets and Baby Greens with Corinader Vinaigrette and Coriander Pesto

• 1 tablespoon whole coriander seeds

• 1/2 cup extra-virgin olive oil, divided

• 60ml minced shallots

• 2 tablespoons white balsamic vinegar

• 1 small garlic clove, peeled

• 1/2 teaspoons coarse kosher salt

• 1/2 teaspoons freshly ground black pepper

• 240ml extra-virgin olive oil

• 1/2 cup pine nuts, toasted

• 1 bunch fresh coriander, 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 chilli

• 1 small garlic clove, peeled

• 1 teaspoon (scant) coarse kosher salt

• 1/2 teaspoons freshly ground black pepper

• 45ml fresh lime juice

• 900g 1-inch-diameter baby beets

• 1 matsked olivolja

• Grov kosher salt

• 6 cups assorted red baby lettuces (such as red oak leaf and lolla rossa)

Stir coriander in small skillet over medium heat until fragrant, about 4 minutes. Cool. Coarsely grind coriander in mortar with pestle or in spice mill. Transfer to small bowl. Heat 1 tablespoon oil in same skillet over medium heat. Add shallots; sauté until soft, about 3 minutes. Transfer to bowl with coriander. Add vinegar, garlic, salt, and pepper. Gradually whisk in 110ml oil. (Can be made 1 day ahead. Cover and chill; discard garlic after 1 hour. Let vinaigrette stand at room temperature 1 hour before using.)

Puree first 9 ingredients in blender until smooth. (Can be made 1 day ahead. Cover and chill. Reblend before continuing.) Whisk in lime juice.

Preheat oven to 177°C. Wash and dry beets. Cut off beet greens 1 inch from top of beets; reserve for another use. Rub beets with oil. Place light-coloured beets in 1 roasting pan and red beets in another; sprinkle with coarse salt. Cover pans tightly with foil. Roast until beets are just tender, about 55 minutes. Cool slightly. Using towel, rub off peel and stems from beets. Cut beets in half. Place light-coloured beets and red beets in 2 separate bowls. Toss beets in each bowl with 2 tablespoons vinaigrette. Let stand 30 minutes. Toss lettuces in bowl with some of vinaigrette to coat lightly; divide among plates and top with beets. Drizzle pesto around salads and serve.

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