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extra virgin extra virgin olive oil red wine vinegar sorghum syrup mustard grnd cumin Coriander turmeric cardamom salt tomatoes cilantro
Viewed: 29 - Published at: 4 years agoIngredients
- 1/3 c. extra-virgin extra virgin olive oil
- 1/4 x cut red wine vinegar or possibly balsamic vinegar
- 1 Tbsp. sorghum syrup or possibly dark honey
- 1 Tbsp. Dijon mustard
- 1 Tbsp. grnd cumin
- 1 tsp grnd coriander
- 1 tsp grnd turmeric
- 1/2 tsp grnd cardamom
- 1/2 tsp grnd cinnamon Salt to taste
- 3 med -large beets(about 2 pounds) with green tops
- 1 c. peeled, halved, seeded, minced tomatoes Salt and pepper to taste
- 1/4 c. minced cilantro, without stems for garnish
Method
- To prepare dressing, combine all ingredients in a large bowl and whisk till thoroughly combined.
- Makes about 3/4 c. dressing.
- To prepare salad, wash beets well, being careful not to break open their skins.
- Cut off the tops, leaving a stalk of about 1 1/2 inches.
- Reserve green tops and set aside.
- Place beets in a 3-qt sauce pan, cover with cool water and bring to a boil.
- Reduce heat to medium, cover and cook till a knife can be easily inserted and removed, about 30 min.
- Remove from heat and allow to cold in cooking water.
- Slip off the beef skins, trim off the tops and cut the beets into bite-size pcs.
- Toss beets and tomatoes with 1/4 c. of the dressing.
- Set aside to marinate.
- Wash greens.
- Transfer greens with some water still clinging to the leaves, to a large pot over high heat.
- Cook, stirring, till just wilted but still bright green, about 4 min.
- Drain greens and squeeze out excess moisture.
- Cold slightly and chop coarsely.
- Transfer greens to a medium bowl.
- Add in 1 Tbsp.
- of the dressing and toss to coat.
- Season greens with salt and pepper.
- Arrange tomatoes and beets in the center of a platter and surround with greens.
- Garnish with cilantro.
- Pass remaining dressing separately.
- Makes 8 3/ 4 c. servings
