Recipe by Sharon123
Having lived in Oaxaca for about 3 years, this recipe brings back fond memories. The aniseseed gives this salad a distinctly Oaxacan touch.
Top Review by COOKGIRl
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.
For the greens
- 1 lb beet leaves or 1 lb spinach leaves or 1 lb swiss chard, rinsed well
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh lime juice or 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- 1 pinch salt, to taste
For the salad
- 1⁄4 cup olive oil
- 6 cloves garlic, finely chopped
- 1⁄2 teaspoon anise seed
- 1⁄4 teaspoon ground black pepper
- 2 tablespoons lime juice
- 3 cups whole beets, cooked,peeled and cut into 1/2 inch cubes
- 2 oranges, peeled and cut into wedges
- 1 tablespoon sliced green onion (white part only)
- 1 tablespoon finely chopped fresh parsley leaves
Directions See How It's Made
- 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.