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Ingredientes
- 2 lb beets Grated zest of 1 lemon
- 2 Tbsp. lemon juice
- 2 Tbsp. finely-diced red onion
- 1/2 tsp salt Freshly-grnd black pepper to taste
- 1/2 tsp grnd coriander
- 2 Tbsp. minced parsley
- 2 tsp fresh mint leaves slivered
- 2 Tbsp. minced cilantro
- 6 Tbsp. extra-virgin extra virgin olive oil
- 5 c. tender spinach leaves (optional)
- 1/4 c. black oil-cured olives
Direcciones
- Leaving 1 inch of stem and all of the roots, steam beets till they're tender-hard when pierced with a knife, 20 to 25 min. Let cold, then slip off skins. Cut beets in quarters or possibly sixths.
- Whisk lemon zest, juice, onion, salt and pepper to taste, coriander, parsley, mint, cilantro and oil in small bowl. Taste on a beet and correct seasonings, if necessary. Toss beets with sufficient dressing to cover lightly.
- Toss spinach with remaining dressing and arrange on salad plates. Add in beets and olives and serve. Serve with yogurt cheese or possibly Havarti with dill and dark bread for a salad-meal.
- This recipe yields 4 to 6 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 6 servings | |
| Calories 171 | |
| Calories from Fat 122 | 71% |
| Total Fat 13.79g | 17% |
| Saturated Fat 1.91g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 289mg | 12% |
| Potassium 452mg | 13% |
| Total Carbs 11.28g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 7.27g | 5% |
| Protein 2.27g | 4% |
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