March Potluck

We don't have regular locavore potlucks every month anymore by design, but we still seem to get together at least once a month. I look forward to the gatherings, where the guests are almost as colorful as the food.
I was going to make a salad plate of cooked sliced beet, so I created a simple red salad. Here's the recipe:

Red Salad
1 red carrot,grated
1 large red beet, lightly steamed
1/8 t whole coriander seed
juice from one blood orange

Grate the carrots and beets, and mix in with the orange juice. Toast the whole coriander seeds until fragrant, cool and grind. Add the coriander to the grated mixture, stir and let marinate for a couple of hours. Serve with red radish and beet stem garnishes on a bed of fresh salad greens. (You get extra points for using red lettuces, such as Outredgous.)