Cider-Braised Beets

Adapted from recipe found in Ciderhouse Cookbook

1/2 cup cider vinegar
2 teaspoons salt, plus more as needed
1 teaspoon ground coriander
3 crushed cardamom pods
1 bay leaf
small to medium beets, washed but not peeled
1/8 cup balsamic vinegar
2 tablespoons extra-virgin olive oil

1. Fill a pot with water and set it over high heat. Add the vinegar, salt, coriander, cardamom and bay leaf, and bring to a simmer.  Add the beets and enough extra water to cover them. Cover the pot and simmer until the beets are fork-tender, 30 to 40 minutes. Remove from the heat and let the beets cool in the salty vinegar broth until you can comfortably handle them.
2 Remove the beets from the broth and run them under cold water. Slip the skins from the beets with the help of a dinner knife. Cut the beats into 1" cubes.
2. Place the beets in a large bowl and add the balsamic vinegar and olive oil. Toss to combine. Taste and add more salt as needed. Can be served with goat or blue cheese.