City Palate

The Harvest Issue - September October 2017

Coriander Beetroot Sauce
Nov/Dec 2010

This sauce mates well with a wide variety of dishes. It tastes great and looks beautiful with poached sole, rice pilaf, and wilted beet greens. Or go wild and serve it with curried lentil patties or soba noodles. Chill it and serve it as a dip with blue corn chips and raw vegetables.

1/2 c. white balsamic vinegar

1/4 c. sugar

1 garlic clove, peeled and crushed

2 c. cooked beets, coarsely chopped

1 t. white pepper

2 t. ground coriander

salt to taste

1 T. fresh dill, finely chopped (garnish)

1 T. chives, finely chopped (garnish)

Bring the vinegar and sugar to a boil in a saucepan over high heat and reduce it by half. Stir in the garlic and remove the pan from the heat. Put the beets, vinegar mixture, pepper and coriander into a food processor or blender and blend until smooth. Return the sauce to the pot, place it over medium heat, and bring the sauce to a boil slowly. Add salt to taste before serving. Garnish the dish with dill and chives. Makes about 2 cups.