Moroccan Beet Salad
 
  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 
 
http://groups.yahoo.com/group/cook-books 
 
-- 
(ID: 13395) Mirror: rec.food.recipes: Thu, Apr 10, 2003


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