Beet Salad With Lemon, Cilantro and Mint

Recipe by Chef Kate
READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the beets into quarters or sixths.
  • 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.
  • Taste the dressing on a beet and correct the seasonings if needed.
  • Toss the beets with enough dressing to coat lightly.
  • Toss the greens with the remaining dressing and arrange them on salad plates.
  • Add the beets and olives and serve.
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