Beet Salad With Lemon, Cilantro and Mint |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ann Yonkers is co-director of the FRESHFARM Markets, the organic farm markets in Washington, DC and Maryland.. She and her husband Charlie Yonkers own Pot Pie Farm, in Wittman, MD. This lovely salad is as pretty as it is delicious. You can use all red, all golden or variously colored beets. Time does not include the roasting of the beets. Ingredients:
1 1/2 lbs beets, roasted and peeled |
1 lemon |
2 tablespoons red onions, finely diced |
2 tablespoons parsley, chopped |
2 tablespoons cilantro, chopped |
1 tablespoon mint, chopped |
1/2 teaspoon ground coriander |
salt and pepper |
6 tablespoons extra virgin olive oil |
3 -4 cups salad greens (such as spinach, frisee and or or red leaf lettuce) |
1/4 cup oil-cured black olive |
Directions:
1. Cut the beets into quarters or sixths.
2. Finely grate the lemon zest and squeeze 2 tablespoons of lemon juice. Whisk together the lemon zest and juice, onion, herbs, coriander, 1/4 teaspoon salt, pepper to taste and the oil in a small bowl.
3. Taste the dressing on a beet and correct the seasonings if needed.
4. Toss the beets with enough dressing to coat lightly.
5. Toss the greens with the remaining dressing and arrange them on salad plates.
6. Add the beets and olives and serve.
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