Beet And Spinach Salad With Lemon, Cilantro And Mint Recipe

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0 votes | 1019 views
Servings: 6


Cost per serving $1.68 view details
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. This recipe yields 4 to 6 servings.
  5. 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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