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Beet And Spinach Salad With Lemon, Cilantro And Mint Recipe

by Global Cookbook

Ingredients

2 lb beets Grated zest of 1 lemon 2 Tbsp. lemon juice 2 Tbsp. finely-diced red onion 1/2 tsp salt Freshly-grnd black pepper to taste 1/2 tsp grnd coriander 2 Tbsp. minced parsley

2 tsp fresh mint leaves slivered 2 Tbsp. minced cilantro 6 Tbsp. extra-virgin extra virgin olive oil 5 c. tender spinach leaves (optional) 1/4 c. black oil-cured olives

Directions

1. Leaving 1 inch of stem and all of the roots, steam beets till they're tender-hard when pierced with a knife, 20 to 25 min. Let cold, then slip off skins. Cut beets in quarters or possibly sixths.
2. Whisk lemon zest, juice, onion, salt and pepper to taste, coriander, parsley, mint, cilantro and oil in small bowl. Taste on a beet and correct seasonings, if necessary. Toss beets with sufficient dressing to cover lightly.
3. Toss spinach with remaining dressing and arrange on salad plates. Add in beets and olives and serve. Serve with yogurt cheese or possibly Havarti with dill and dark bread for a salad-meal.
4. This recipe yields 4 to 6 servings.
5. NOTES :

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