This ultra-simple salad comes together in a flash, thanks to pre-cooked beets and a classic Indian technique of infusing hot oil with fragrant spices.
Ingredients
- 8 oz cooked beets
- 3 Tbsp olive oil
- ½ tsp whole coriander seeds
- ½ tsp whole cumin seeds
- ½ tsp whole fennel seeds
- 1 Tbsp balsamic vinegar
- Flaky sea salt, such as Maldon
- 5-6 sprigs of arugula, watercress, or other greens for garnish
Directions
Use an egg slicer or sharp chef’s knife to cut the beets into slices one-quarter inch thick. Arrange the slices on an edged serving platter.
Heat the olive oil in a small skillet or saucepan over medium heat. Stir in cumin, coriander and fennel seeds and let sizzle 1 minute to infuse the oil. Carefully spoon all the hot seasoned oil (and spices, if you don’t mind the texture) over the beets on the platter, then add the balsamic vinegar to the hot pan and let reduce about 30-45 seconds.
Drizzle the reduced vinegar over the beets, and season with flaky sea salt.
Garnish with whatever salad greens you have on hand.