This simple beet salad is made with oven roasted beets, which are tossed in a herb dressing made from garden fresh parsley, cilantro and mint. A terrific salad for BBQs, picnics or side dish in the fall. 100% plant-based (vegan).
Salad, Side Dish
4-5medium beets(ca 600-650 g)
Lemon zest from one organic lemon
2tablespoonsfreshly squeezed lemon juice
1small red onion,finely diced
3tablespoonsfreshly chopped flat-leaf parsley
3tablespoonsfreshly chopped cilantro
1tablespoonfreshly chopped mint
4-6tablespoonsextra-virgin olive oil
Sea salt and freshly ground pepper,to taste
Place the oven rack in middle position and preheat oven to 425°F/220°C.
Tightly wrap beets in a double layer of foil and roast on a baking sheet until tender, about 1 to 1 1/4 hours (depending on size of the beets). Cool to warm in foil package, about 20 minutes. Alternatively, whole beets can be roasted in a casserole dish covered with a lid.
Meanwhile, in a medium bowl mix together lemon zest and juice, red onion, herbs and ground coriander. Stir in oil, season with salt and pepper and let stand while the beets finish roasting (or while they cool). This gives the dressing enough time for the flavors to develop.
When beets are cool enough to handle, peel them, rubbing the skin off with a paper towel, discarding stems and root ends, then cut into 1,5 cm wide wedges. Transfer to a serving bowl to further cool.
Once the beets have reached room temperature, toss them with dressing. Taste and season with more salt and pepper, if desired.
Serve and enjoy!
When zesting the lemon, be careful to only zest the yellow skin of the lemon and not the white pith. It’s bitter! And be sure to use organic, wax-free lemons. :)