Spice-Crusted Beef with Chives

Scrub beets and cover with cold water in a pot. Add caraway seeds and season with salt. Bring to a boil, then cover pot and cook over low heat until beets are knife-tender, 50-60 minutes.

Meanwhile, lightly toast fennel and coriander seeds in a dry pan over medium heat until fragrant and darkened. Remove from pan, let cool slightly and coarsely crush in a mortar or chop with a large knife. 

Rinse beef and pat dry. Season lightly with salt and roll in crushed spices, pressing to adhere.

Heat oil in a pan over high heat. Cook beef on all sides until browned, then transfer to a baking sheet.

Roast on middle rack of a preheated oven at 200°F until medium-rare, 40-45 minutes. (If you want the meat well done, cook another 10-15 minutes.)

Drain beets. When cool enough to handle, peel and cut into long pieces. (Wear gloves to avoid staining your hands.)

Peel shallots and slice thinly.

About 5 minutes before beef is finished cooking, melt butter in pan over medium heat. Cook shallots until translucent.

Add white wine and bring to a boil.

Add beets to pan and cook until warmed through. Squeeze juice from lemon. Season beets with salt, pepper and 1 tablespoon lemon juice.

Rinse chives, shake dry and finely chop.