Golden beet salad on a bed of golden beet leaves

The golden beets and beet green were so young and tender that I had to grab couple bunches.The salad is lightly flavored with Moroccan spices, just a tad of a Moroccan twist while still keeping the beets pure in their essence, while giving the beet greens a quick saute to serve as a bed for the beet salad. Keep in mind that I flavor them more boldly when red. 

Golden Beet Salad
2 bunches of small golden beets
2 garlic cloves, minced
Juice of 1/2-3/4 lemon
1/2 teaspoon cumin
1/2-1 teaspoon paprika
Handful of chopped parsley
1/2-1 teaspoon sugar
2 tablespoons canola oil or olive oil
Salt to taste
Peel and cook beets, in a pot, covered with water, until tender, top 20 minutes.  Slice as you wish or with a wavy knife found at any kitchen supply stores, see pic as an illustration.  Add the rest of the ingredients, mix and adjust for salt.  Chill in refrigerator before serving. Keep in mind if using red beets, you can be slightly heavier handed with the spices.  As a general rule make this salad and salad greens below your own by adjusting amount of ingredients to your liking. 

Beet greens
Beet greens, chopped
1/2 finger of ginger, microplaned
2 garlic cloves, minced
1 small onion, diced
Fresh lemon juice
2 tablespoons canola oil or olive oil
freshly ground black pepper
Sautee onions, garlic and ginger in oil until soft.  Add chopped beet greens and toss with onions, garlic and ginger.  Add salt, pepper and lemon juice to taste and mix.  Top with a lid and cook for five minutes or so until wilted but still green.  Toss couple times during those five minutes. Serve at room temperature or slightly warm.

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