60 Min

• 1 lb Beets, scrubbed clean
• 1 head Broccoli, cut into small florets
• 1 Scallion, thinly sliced
• ⅓ cup Olive Oil
• 2 tsp Coriander, Mustard, Fennel, Caraway, and/or Cumin Seeds
• 2 Dried Bay Leaves
• ¼ cup Red Wine Vinegar
• Flaky Sea Salt

Preheat oven to 425 degrees. Wrap beets in tin foil and place on baking dish. Pour ½ cup water into foil. Roast 1 - 1 ½ hours, depending on size of beets, until a skewer poked through foil easily pierces flesh. Remove from oven, uncover, and let sit until cool enough to handle. Meanwhile, heat medium cast-iron skillet over high heat until smokin’ hot. Drop half broccoli florets into dry skillet, being careful not to crowd pan. The tender florets will char easily. Toss broccoli 2 ½ minutes as it chars. Transfer first batch to plate and repeat with remaining broccoli.

When beets are cool, rub skins off with your fingers. They should slip off easily. Lightly crush beets with flat side of a chef’s knife, then tear into bite-size pieces and place in large bowl.

Wipe skillet clean and heat oil, spices, and bay leaves over medium; cook 3 minutes, swirling often, until oil is sizzling and fragrant. Pour over beets along with vinegar; toss to combine. Season with sea salt. Add charred broccoli and toss, drizzle with more olive oil and vinegar, if desired. Top with sliced scallion; and serve.