Moroccan Beet Salad
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| |
| | dressing |
| 1/3 cup | extra-virgin olive oil |
| 1/4 | cut red wine vinegar or balsamic vinegar |
| 1 Tbsp | sorghum syrup or dark honey |
| 1 Tbsp | dijon mustard |
| 1 Tbsp | ground cumin |
| 1 tsp | ground coriander |
| 1 tsp | ground turmeric |
| 1/2 tsp | ground cardamom |
| 1/2 tsp | ground cinnamon |
| | salt to taste |
| |
| | salad |
| 3 | mediumlarge beets(about 2 pounds) with green tops |
| 1 cup | peeled, halved, seeded, chopped tomatoes |
| | salt and pepper to taste |
| 1/4 cup | chopped cilantro, without stems for garnish |
| |
| to prepare dressing, combine all ingredients in a large bowl and whisk until |
| thoroughly combined. makes about 3/4 cup 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-quart sauce pan, cover with cold water and bring to a |
| boil. reduce heat to medium, cover and cook until a knife can be easily |
| inserted and removed, about 30 minutes. |
| remove from heat and allow to cool in cooking water. slip off the beef |
| skins, trim off the tops and cut the beets into bite-size pieces. |
| |
| toss beets and tomatoes with 1/4 cup 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, until just wilted but still |
| bright green, about 4 minutes. drain greens and squeeze out excess moisture. |
| cool slightly and chop coarsely. transfer greens to a medium bowl. add 1 |
| tablespoon 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 cup servings |
| |
| nutritional information per serving: 368 calories, 25 grams total fat (4 |
| grams saturated fat), 15 grams carbohydrate, 23 grams protein, 32 milligrams |
| cholesterol, 52 milligrams sodium |
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| http://groups.yahoo.com/group/cook-books |
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| (ID: 13395) Mirror: rec.food.recipes: Thu, Apr 10, 2003 |