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Categories: Salads, Vegetarian

Beet and Spinach Salad With Lemon, Cilantro and Mint

A few weeks ago I attended a chef's potluck dinner in Northern California. Everyone who was asked to bring a vegetable dish brought a salad of red and golden beets, as did I. Last week in New York, one of ... Read more

Total time: 45 minutes | Serves 4 to 6
Note: These herbs also flatter the versatile beet. Serve with yogurt cheese or Havarti with dill and dark bread for a salad-meal.
  • 2 pounds beets
  • Grated zest of 1 lemon
  • 2 tablespoons lemon juice
  • 2 tablespoons finely diced red onion
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • 1/2 teaspoon ground coriander
  • 2 tablespoons chopped parsley
  • 2 teaspoons fresh mint leaves, slivered
  • 2 tablespoons chopped cilantro
  • 6 tablespoons extra-virgin olive oil
  • 5 cups tender spinach leaves, optional
  • 1/4 cup black oil-cured olives

Step 1Leaving 1 inch of stem and all of the roots, steam beets until they're tender-firm when pierced with a knife, 20 to 25 minutes. Let cool, then slip off skins. Cut beets in quarters or sixths.

Step 2Whisk 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 enough dressing to cover lightly. Toss spinach with remaining dressing and arrange on salad plates. Add beets and olives and serve.

Each of 6 servings:
194 calories; 337 mg sodium; 0 cholesterol; 14 grams fat; 16 grams carbohydrates; 2 grams protein; 1.31 grams fiber.
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