The store where I normally purchase veggies was out of golden beets this week unfortunately. They would have looked striking in this salad, too! Regardless, a delicious, colorful, *healthy* salad. I used both fresh mint and parsley from our garden. The onion and herbs were added separately. The oil-cured black olives are the icing on the cake so to speak. Reviewed for Veg Tag February. Thanks, Chef Kate!
Delicious and very different salad that is a snap to make. I used pre-packaged salad greens but forgot the olives -- delish and very enjoyable. The leftovers will also make a great lunch salad (topped with chicken or cheese -- yumm!) Thanks for sharing this keeper!