Directions:

Cut the beets into quarters or sixths. Whisk together the lemon zest and juice, onion, herbs, coriander, 1 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 lightly coat. Toss the greens with the remaining dressing and arrange them on salad plates. Add the beets and olives and serve. Serves 4 to 6

Serve with yogurt cheese or havarti with dill and dark bread to make a salad meal.

___________________from Vegetarian Cooking for Everyone, by Virginia Madison

Ingredients

1 ½ pounds beets, cooked and peeled
Finely grated zest of 1 lemon plus 2 tablespoons juice
2 tablespoons finely diced red onion
2 tablespoons chopped parsley
2 tablespoons chopped cilantro
1 tablespoon chopped mint or 1 teaspoon dried
½ teaspoon ground coriander
Salt and freshly milled pepper
6 tablespoons extra virgin olive oil
4 handfuls salad greens, such as spinach, frisee and/or red leaf lettuce
¼ cup oil-cured black olives