So maybe local lemons are unlikely here in Vermont. All of the herbs can be grown here, though - and this is a nice way to perk up local root-cellar beets in the winter, even if you end up using imported herbs. (Though you could keep a pot of herbs going over the winter inside, if you wanted). Adapted from Vegetarian Cooking for Everyone by Deborah Madison.
To serve four to six as a side, make as below with the greens, or double the beets and dressing and skip the greens. I actually like it better with just the beets.
1 1/2 lbs beets, cooked [the recipe says to peel them, but we never do]
Zest of 1 lemon plus its juice
2 Tbsp each: finely diced red onion, parsley, cilantro, and mint
1/2 tsp ground coriander
Salt & pepper
6 Tbsp olive oil
1/4 cup of your favorite olives
4 big handfuls of salad greens, or a bunch of kale, lightly steamed
Cut the beets into quarters or smaller. Whisk everything but the olives and greens in a bowl, or put in a jar and shake until mixed. Toss the beets with enough dressing to coat. Dress the greens with the rest, arrange on plates, add the beets and olives, and serve. Enjoy!
1 1/2 lbs beets, cooked [the recipe says to peel them, but we never do]
Zest of 1 lemon plus its juice
2 Tbsp each: finely diced red onion, parsley, cilantro, and mint
1/2 tsp ground coriander
Salt & pepper
6 Tbsp olive oil
1/4 cup of your favorite olives
4 big handfuls of salad greens, or a bunch of kale, lightly steamed
Cut the beets into quarters or smaller. Whisk everything but the olives and greens in a bowl, or put in a jar and shake until mixed. Toss the beets with enough dressing to coat. Dress the greens with the rest, arrange on plates, add the beets and olives, and serve. Enjoy!
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