These herbs also flatter the versatile beet. Sever with Yogurt cheese or Havarti with dill and dark bread to make a salad meal.
1 ½ pounds beets, cooked and peeled
Finely grated zest of 1 lemon plus 2 tablespoons juice
2 tablespoons finely diced red onions
2 tablespoons chopped cilantro
2 tablespoons chopped mint
½ teaspoon ground coriander
Salt and Pepper
6 tablespoon olive oil
4 handfuls salad greens
¼ cup oil cured black olives
Cut the beets into quarters or sixths. Whisk together the lemon and juice, onion, herbs, coriander, ¼ teaspoon salt, pepper to taste, and the oil in a small bowl. Taste the dressing on a beet and correct the seasoning 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.