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
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