New This Month

Raw Beets with Orange-Coriander Vinaigrette


Raw vegetables lend unexpected texture to the antipasti table and hold up well in salads. In this colorful assemblage, orange-coriander vinaigrette plays off the sweetness of red, golden, and Chioggia beets.

  • Servings: 6

Source: Martha Stewart Living, August 2006


  • 1 1/4 pounds small young beets (mix of red, golden, and Chioggia), trimmed
  • 2 teaspoons finely grated orange zest, plus 1 tablespoon fresh orange juice
  • 2 tablespoons sherry vinegar
  • 1 teaspoon honey
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon coriander seeds, toasted and lightly crushed
  • Sea salt flakes, and freshly ground pepper


  1. Prepare an ice-water bath; set aside. Peel beets. Using a mandoline, thinly slice into rounds. Transfer to ice-water bath; refrigerate 30 minutes.

  2. Meanwhile, whisk together orange juice, vinegar, and honey in a medium bowl. Add oil in a slow, steady stream, whisking until emulsified. Whisk in coriander and orange zest. Season with salt and pepper. Cover, and set aside.

  3. Drain beets, and pat dry. Add beets to dressing; toss to combine. Let stand 5 minutes before serving.

Reviews Add a comment

  • FarmerLisa
    31 OCT, 2011
    I was excited to try this recipe, and it looked beautiful, but very disappointing in the end. I don't know if it was the raw beets or the coriander, but my throat (and my mother-in-laws) burned until the next morning. Ouch!