Mmmm beets

I know, most people don't say mmmmm when they think of beets.

But they should. Because they are a gorgeous color and a nutritional powerhouse (anti-tumor, good for eyes, high in fiber, etc.)

Plus, they don't really taste of anything but the earth, so they are great foils for other flavors.

Here I tossed them with lemon juice, mint and cilantro to make a sprightly side salad.

I steamed the beets instead of roasting them. Partially because I roasted beets when I was staying at my mum's house in July and she is still trying to clean the pan. Steaming is much less messy. Also, it's just too darned hot to turn on the toaster oven. But feel free to roast (recipe here) and then use the cooked beets in the dressing.

Beet Salad with Lemon and Herbs
1 lb beets
grated zest of 1/2 lemon
1 tbsp lemon juice
1 tbsp diced red onion
1/4 tsp ground coriander
1 tbsp chopped parsley
1 tbsp chopped mint leaves
1 tbsp chopped cilantro
3 tbsp olive oil

Trim the greens from the beets and use them in wilted greens. (The raw greens will last a couple of days in the fridge if you are not ready to cook them.)

Scrub the roots, and steam them until tender, 20-40 minutes depending on the size and age of the beets. Pierce a beet with a slender knife - you want it to be tender but not too soft.

Remove the beets from the steamer. When they are cool enough to handle, peel off their skins and cut off the thick stem end and the root end.

Cut the beets in bite-sized pieces.

Whisk together the remaining ingredients and season to taste with salt and pepper. Turn the beets into the dressing, then taste a beet to check for seasoning.

Good at room temperature or chilled.

Serves 3-4.