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Renegade Chef: Beet and Spinach Salad

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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

 

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