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beet salad with lemon cilantro and mint


ann yonkers is co-director of the freshfarm markets, the organic farm markets in washington, dc and maryland.. she and her husband charlie yonkers own pot pie farm, in wittman, md. this lovely salad is as pretty as it is delicious. you can use all red, all golden or variously colored beets. time does not include the roasting of the beets.


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  1. Cut the beets into quarters or sixths
  2. Finely grate the lemon zest and squeeze 2 tablespoons of lemon juice
  3. Whisk together the lemon zest and juice
  4. Onion
  5. Herbs
  6. Coriander
  7. 1 / 4 teaspoon salt
  8. Pepper to taste and the oil in a small bowl
  9. Taste the dressing on a beet and correct the seasonings if needed
  10. Toss the beets with enough dressing to coat lightly
  11. Toss the greens with the remaining dressing and arrange them on salad plates
  12. Add the beets and olives and serve

Step 7

Total Time in Minute 20

Ingredients Count 11

cooking beet salad with lemon  cilantro and mint

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Red onions




Ground coriander

Salt and pepper

Extra virgin olive oil

Salad greens

Oil-cured black olive

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