by Caitlin Saniga
The tomatoes and olives are optional in this recipe. Use seasonal vegetables to fill out the salad. Perhaps some steamed sweet potato this time of year?
- 1 1/2 pound beets, peeled and cooked
- zest from 1 lemon
- 2 tablespoons lemon juice
- 2 tablespoons chopped parsley
- 2 tablespoons chopped cilantro
- 1 tablespoons chopped fresh mint
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- pepper
- 4 tablespoons olive oil
- 4 cups spinach
- 1/4 cup kalamatta olives
- 1/2 large red onion, sliced thinly
- 2 medium heirloom tomatoes, sliced into wedges
Cut the beets into quarters or sixths. Whisk together the lemon zest, lemon juice, herbs, coriander, salt, pepper to taste, and the oil in a small bowl. Taste the dressing on a beet and correct the seasonings if needed. Toss the beets with enough dressing to coat lightly. Toss the greens in the remaining mixture and arrange on salad plates. Add the beets, olives, onion and tomatoes, and serve.
Makes 4 servings.
Recipe adapted from: Vegetarian Cooking for Everyone
