Renegade Chef: Beet and Spinach Salad
2 pounds beets (about 6 medium)
Zest of 1 lemon
2 tablespoons fresh lemon juice
1/2 teaspoon salt
Coarse ground pepper to taste
1/2 teaspoon ground coriander
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint
6 tablespoons olive oil
5 cups baby spinach leaves
1/4 cup kalamata olives
Trim the beets, leaving the roots and 1 inch of stem. Steam beets about 25 minutes, until tender. Let cool, peel off the skin and slice beets into sixths. Place in a medium bowl.
In a small bowl, whisk the lemon zest, juice, spices and herbs with the olive oil. Toss the beets with 1/3 of the dressing. Toss the spinach with the remaining 2/3 dressing and arrange on 4 to 6 salad plates. Add the beets and the olives and serve.