3 medium beets
2 medium carrots
4 tablespoons lemon juice
4 tablespoons olive oil
3 tablespoons sherry vinegar
2 teaspoons superfine sugar or sweetener of choice
¾ cup cilantro, coarsely chopped
¾ cup mint leaves, shredded
2/3 cup flat-leaf parsley, coarsely chopped
½ tablespoon lemon zest
scant 1 cup labneh or plain whole milk yogurt
sea salt and freshly ground black pepper
1. Peel all vegetables and slice them thinly, about 1/16-inch thick. Stack a few slices at a time on top of one another and cut them into matchstick strips. Alternatively, use a mandoline or a food processor with the proper attachments. Place all strips in a large bowl and cover with cold water. Set aside while you make the dressing.
2. Place the lemon juiced, olive oil, vinegar, sugar, and 1 teaspoon sea salt in a small saucepan. Bring to a gentle simmer and stir until the sugar and salt have dissolved.
3. Remove from heat. Drain the vegetable strips 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. Place in the refrigerator for at least 45 minutes.
4. When ready to serve, add the herbs, lemon zest, and 1 teaspoon pepper to the salad. Toss well, taste and add more salt if needed. Pile onto serving plates and serve with some labneh or yogurt.