Ensalada De Betabel Beet Salad Recipes

Steps:

• For the greens: If the greens are really big leaves, roughly cut or tear them.
• Steam the greens for ten minutes over 2 cups water.
• Drain for 20 minutes, then place the greens in a medium mixing bowl.
• In a small mixing bowl, mix the garlic, lime juice, oil, salt and pepper.
• Pour over the greens and toss well.
• For the salad: In a small mixing bowl, mix the vinegar, oil, garlic, aniseed, pepper and limejuice.
• Add the beets and allow to marinate.
• At serving time, lay the greens on a platter.
• Spoon the beet cubes on top and top with orange wedges, green onion and parsley.

Steps:

• For dressing:
• Char chiles directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop chiles.
• Combine chiles, orange juice, oil, vinegar, and garlic in blender. Blend until mixture is smooth and thick. Season dressing to taste with salt and pepper. Cover; chill until dressing is cold, at least 1 hour and up to 1 day.
• For salad:
• Preheat oven to 400°F. Wrap each beet tightly in foil; place directly on oven rack. Roast beets until tender when pierced with knife, about 50 minutes. Unwrap beets and cool completely, then peel. Coarsely grate beets into medium bowl. Toss with lime juice. Season to taste with salt and pepper. Cover and let stand at room temperature at least 1 hour.
• Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain; transfer to large bowl of ice water to cool. Drain again and pat dry.
• Toss green beans, spinach, onion, and radishes in large bowl with enough dressing to coat. Season with salt and pepper. Divide salad among plates; top with beets.