Ensalada de Betabel : Beet Salad

Total Time
Prep 25 mins
Cook 20 mins

Having lived in Oaxaca for about 3 years, this recipe brings back fond memories. The aniseseed gives this salad a distinctly Oaxacan touch.

Ingredients Nutrition


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


Most Helpful

One chioggia beet replaced a standard red beet. Delicious, beautiful, healthy and the lime and zest were a welcome change from lemon. My swiss chard wasn't in good condition and replaced it with mixed greens including arugula and romaine. Cara Cara oranges for standard oranges, too. Reviewed for Veg Tag/February.

COOKGIRl February 15, 2012

Delicious! I loved this salad and really could eat this everyday. I roasted the beets before and used several different freshly picked lettuces. We will be having this again often. Thanks for sharing, Sharon!

Trinkets April 26, 2009

oh this was good! Very nice flavours. I liked the fact that the beet greens were used as well as the beets - just like we do them here. I loved the addition of aniseed and will do it more with beets. Thanks for a great recipe!

evelyn/athens July 19, 2003

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