Ensalada de Betabel : Beet Salad |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Having lived in Oaxaca for about 3 years, this recipe brings back fond memories. The aniseseed gives this salad a distinctly Oaxacan touch. Ingredients:
1 lb beet leaves or 1 lb spinach leaves or 1 lb swiss chard, rinsed well |
2 cloves garlic, finely chopped |
1 tablespoon fresh lime juice or 1 tablespoon lemon juice |
2 tablespoons extra virgin olive oil |
1 pinch salt, to taste |
1/4 cup olive oil |
6 cloves garlic, finely chopped |
1/2 teaspoon anise seed |
1/4 teaspoon ground black pepper |
2 tablespoons lime juice |
3 cups whole beets, cooked,peeled and cut into 1/2 inch cubes |
2 oranges, peeled and cut into wedges |
1 tablespoon sliced green onion (white part only) |
1 tablespoon finely chopped fresh parsley leaves |
Directions:
1. For the greens: If the greens are really big leaves, roughly cut or tear them.
2. Steam the greens for ten minutes over 2 cups water.
3. Drain for 20 minutes, then place the greens in a medium mixing bowl.
4. In a small mixing bowl, mix the garlic, lime juice, oil, salt and pepper.
5. Pour over the greens and toss well.
6. For the salad: In a small mixing bowl, mix the vinegar, oil, garlic, aniseed, pepper and limejuice.
7. Add the beets and allow to marinate.
8. At serving time, lay the greens on a platter.
9. Spoon the beet cubes on top and top with orange wedges, green onion and parsley.
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