Recipe for Beet and Spinach Salad with Lemon, Cilantro and Mint 
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Yield:
6
Ingredients:
Amount Ingredient
2 lb beets
Grated zest of 1 lemon
2 tbl lemon juice
2 tbl finely-diced red onion
1/2 tsp salt
Freshly-ground black pepper to taste
1/2 tsp ground coriander
2 tbl chopped parsley
2 tsp fresh mint leaves slivered
2 tbl chopped cilantro
6 tbl extra-virgin olive oil
5 cup tender spinach leaves (optional)
Instructions:
Instructions: Leaving 1 inch of stem and all of the roots, steam beets until theyre tender-firm when pierced with a knife, 20 to 25 minutes. Let cool, then slip off skins. Cut beets in quarters or sixths.

Whisk lemon zest, juice, onion, salt and pepper to taste, coriander, parsley, mint, cilantro and oil in small bowl. Taste on a beet and correct seasonings, if necessary. Toss beets with enough dressing to cover lightly.

Toss spinach with remaining dressing and arrange on salad plates. Add beets and olives and serve. Serve with yogurt cheese or Havarti with dill and dark bread for a salad-meal.

This recipe yields 4 to 6 servings.

NOTES :

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