Roasted Beets and Baby Greens with Corinader Vinaigrette and Cilantro Pesto

Ingredients

• 2 pounds baby beets 
• 6 cups peas red assorted (such as oak leaf and lolla rossa)
• 0.5 teaspoon pepper black freshly ground
• 4 servings kosher salt 
• 0.3 cup chives fresh coarsely chopped
• 2 cups cilantro leaves fresh coarsely chopped
• 0.3 cup mint leaves fresh packed ()
• 1 small garlic clove peeled
• 1 tablespoon jalapeno seeded chopped
• 3 tablespoons juice of lime fresh
• 1 tablespoon olive oil 
• 0.5 cup pinenuts toasted
• 0.3 cup shallots minced
• 2 tablespoons balsamic vinegar white
• 1 tablespoon coriander seeds whole

Equipment

• bowl
• frying pan
• oven
• whisk
• blender
• roasting pan
• aluminum foil
• mortar and pestle

Directions

1. 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.
2. Transfer to small bowl.
3. Heat 1 tablespoon oil in same skillet over medium heat.
4. Add shallots; sauté until soft, about 3 minutes.
5. Transfer to bowl with coriander.
6. Add vinegar, garlic, salt, and pepper. Gradually whisk in 7 tablespoons oil. (Can be made 1 day ahead. Cover and chill; discard garlic after 1 hour.
7. Let vinaigrette stand at room temperature 1 hour before using.)
8. Puree first 9 ingredients in blender until smooth. (Can be made 1 day ahead. Cover and chill. Reblend before continuing.)
9. Whisk in lime juice.
10. Preheat oven to 350°F. Wash and dry beets.
11. Cut off beet greens 1 inch from top of beets; reserve for another use. Rub beets with oil.
12. Place light-colored 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.
13. Cut beets in half.
14. Place light-colored beets and red beets in 2 separate bowls. Toss beets in each bowl with 2 tablespoons vinaigrette.
15. Let stand 30 minutes. Toss lettuces in bowl with some of vinaigrette to coat lightly; divide among plates and top with beets.
16. Drizzle pesto around salads and serve.