Beet Salad with Fresh Herbs

By vealam

Ingredients

• 4-6 medium sized beets
• Finely grated zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped parsley
• 2 tablespoons chopped cilantro
• 1 tablespoon chopped mint
• 1/2 teaspoon ground coriander
• Salt & pepper to taste
• 6 tablespoons extra virgin olive oil
• 1/4 cup black olives, pitted
• 4 handfuls salad greens (spinach, romaine, leaf lettuce or arugula)

Preparation

Step 1

Preheat oven to 400 degrees F. Wrap the beets individually in foil and bake until easily pierced with a knife, about 45-60 minutes depending on the size of your beets. Allow to cool slightly, then slip the skins off the beets. Slice into quarters or sixths.
In a medium bowl, combine lemon zest, juice, parsley, cilantro, mint, coriander, salt, pepper and oil and whisk to combine. Toss beets in the dressing.
On a large platter (or small individual plates), spread the salad greens into an even layer. Spoon the beets and olives on top and serve immediately.