Serves 4

4
medium beets, peeled and cut into 1/2-inch slices
1
bunch Swiss chard, stalks cut into 2-inch pieces and greens sliced into 1-inch pieces
1/2
teaspoon coriander seeds
1/2
cup hazelnuts
2
tablespoons olive oil
2
teaspoons balsamic vinegar
Kosher salt and freshly ground black pepper
In a small saucepan, place a steamer basket over 1 inch of simmering, salted water. Add the beets and chard stems; cover and cook until the beets are tender, about 12 minutes. While the vegetables steam, crack coriander seeds in a mortar with a pestle; set aside. Add hazelnuts to the mortar and use the pestle to crack them into pieces; set aside. Put the oil in a large skillet over medium heat; add hazelnuts and coriander seeds and toast until golden brown and fragrant, about 3 minutes. Add chard leaves and cook, tossing, until just wilted, about 2 minutes. Stir in steamed beets, chard stems, and vinegar. Season with salt and pepper.