from “Vegetarian Cooking for Everyone” by Deborah Madison

Serves 4-6

– 1 1/2 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 one teaspoon dried
– 1/2 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
– 1/4 cup oil-cured black olives

Cut the beets into quarters or sixths. Whisk together the lemon zest and juice, onion, herbs, coriander, 1/2 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 coat lightly. Toss the greens with the remaining dressing and arrange them on salad plates. Add the beets and olives and serve.