Clean beetroot leaving about 5cm of storks attached, pay special attention to area were stocks meets beetroot. Quarter beetroot that each quarter has some storks, wash and place in oven pan. Coat with olive oil, season and sprinkle with crushed coriander seeds and season to taste. Place in oven at 200° C for 30 minutes turn occasionally.
Drench with balsamic vinegar and return to oven under grill (10min), turning regularly.
Any left over beetroot can be tossed with some more vinegar and a drizzle of olive oil and refrigerated till needed. will keep up to 4 days.