When thinking about a delicious spring recipe, beets probably aren’t the first ingredient that comes to mind. However, in this recipe from Deborah Madison’s Vegetarian Cooking For Everyone, you’ll quickly realize the freshness of this dish. The earthiness of the chioggia beets is nicely complimented by the fresh burst of flavor from the lemon, cilantro, and mint.
–Beth Blessing, Green BEAN Delivery
Cut the beets into quarters or sixths. Whisk together the lemon zest and juice, green onion, herbs, coriander, 1/4 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 (if using) and serve.
Serves 4 to 6