For the beets:
1 bunch medium beets
¼ cup Red Barrel Aged Wine Vinegar
1 teaspoon kosher salt, plus more for seasoning
½ teaspoon freshly ground black pepper
For the dressing:
Zest and juice of 1 lime
½-inch piece of ginger root, finely minced or grated
½ teaspoon ground coriander seed
¼ cup Persian Lime Olive Oil
½ cup grated unsweetened coconut
¼ cup chopped macadamia nuts, toasted
Make the beets: Preheat oven to 350 degrees. Separate beet roots from the stems and leaves and scrub well. Place whole beets in a small pan that holds them snugly. Add vinegar and ½ cup water. Add salt and pepper and cover with parchment and foil. Place pan on center rack in oven and cook until just tender. The size of your beet root will determine the cooking time, but on average small beets will cook in about 30 minutes, large ones in 60 minutes. Because every oven cooks differently, be sure to check the beets with the tip of a paring knife to determine doneness before removing to cool. If they need more time, simply cover and continue to bake and check until desired doneness.
On a cutting board, separate the beet stems from leaves. Wash each very well to remove any sand or dirt. Thinly slice the stem and set aside. Roughly chop the greens and set aside.
Make the dressing: In a small bowl, whisk together lime juice, lime zest, ginger root, ground coriander, and Persian Lime Olive Oil. Season with salt and pepper to taste and set aside.
When beets are cooled, wipe away the skin with a towel that you do not care about, as it may become permanently stained. Once skin is removed, slice beets into bite-sized pieces and place in a medium bowl. Add the beet stems and beet leaves to bowl and season with salt and pepper. Drizzle salad with dressing and toss well to coat. Taste for seasoning and adjust as needed. Transfer to a serving platter or bowl and garnish with coconut and macadamia nuts and serve.