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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.