3 medium beets
2 medium carrots
4 tablespoons freshly squeezed lemon juice
4 tablespoons olive oil
3 tablespoons sherry vinegar
2 teaspoons sweetener
¾ cup cilantro, coarsely chopped
¾ cup mint leaves, coarsely chopped
2/3 cup flat-leaf parsley, coarsely chopped
½ tablespoon grated lemon zest
Scant 1 cup lebneh (Greek yogurt that has been drained in a cheesecloth over a bowl overnight to make it “cheese-like”.)
Sea salt and freshly ground pepper
1. Slice the vegetables thinly, about 1/16-inch thick. Stack them, a few slices at a time, on top of one another and cut them into matchstick strips. Place all the strips in a large bowl and cover with cold water. Set aside while you make the dressing.
2. Place lemon juice, olive oil, vinegar, sweetener and 1 teaspoon salt in a small saucepan. Bring to a gentle simmer until the sweetener has dissolved. Remove from the heat.
3. Drain the vegetables and transfer to a paper towel to dry well. Dry the bowl and replace the vegetables. Pour the hot dressing over the vegetables, mix well and leave to cool in the refrigerator for at least 45 minutes.
4. When ready to serve, add the herbs, lemon zest, and 1 teaspoon black pepper to the salad. Toss well and taste; add more salt if needed. Pile on some plates and serve with the lebneh on the side.