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Beet and Spinach Salad With Lemon, Cilantro and Mint

Time 45 minutes
Yields Serves 4 to 6
Beet and Spinach Salad With Lemon, Cilantro and Mint
1

Leaving 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.

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

These herbs also flatter the versatile beet. Serve with yogurt cheese or Havarti with dill and dark bread for a salad-meal.

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