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Moroccan Beet Salad

this is unusual and delicious. made it for a special moroccan dinner for my gourmet group. the colors, the textures and the spices in the dressing make this a unique side dish. i served it with lamb tagine and couscous.

complex14 ingredients18 preparation steps
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Ingredients

  • extra virgin olive oil
  • red wine vinegar
  • dark corn syrup
  • dijon mustard
  • ground cumin
  • ground coriander
  • ground turmeric
  • ground cardamom
  • ground cinnamon
  • salt
  • beets
  • tomatoes
  • fresh cilantro
  • salt and pepper

Preparation

  1. 1to prepare dressing , combine first ten ingredients in a large bowl and whisk until thoroughly combined
  2. 2makes about 3 / 4 cup dressing
  3. 3to prepare salad , wash beets well , being careful not to break open their skins
  4. 4cut off the tops , leaving a stalk of about 1 1 / 2 inches
  5. 5reserve green tops and set aside
  6. 6place beets in a 3-quart sauce pan , cover with cold water and bring to a boil
  7. 7reduce heat to medium , cover and cook until a knife can be easily inserted and removed , about 30 minutes
  8. 8remove from heat and allow to cool in cooking water
  9. 9slip off the beef skins , trim off the tops and cut the beets into bite-size pieces
  10. 10toss beets and tomatoes with 1 / 4 cup of the dressing
  11. 11set aside to marinate
  12. 12wash greens
  13. 13transfer greens with some water still clinging to the leaves , to a large pot over high heat
  14. 14cook , stirring , until just wilted but still bright green , about 4 minutes
  15. 15drain greens and squeeze out excess moisture
  16. 16cool slightly and chop coarsely
  17. 17transfer greens to a medium bowl
  18. 18add 1 tablespoon of the dressing and toss to coat