Beet Salad Recipe

• 1/3 c. extra-virgin extra virgin olive oil
• 1/4 x cut red wine vinegar or possibly balsamic vinegar
• 1 Tbsp. sorghum syrup or possibly dark honey
• 1 Tbsp. Dijon mustard
• 1 Tbsp. grnd cumin
• 1 tsp grnd coriander
• 1 tsp grnd turmeric
• 1/2 tsp grnd cardamom
• 1/2 tsp grnd cinnamon Salt to taste
• 3 med -large beets(about 2 pounds) with green tops
• 1 c. peeled, halved, seeded, minced tomatoes Salt and pepper to taste
• 1/4 c. minced cilantro, without stems for garnish

1. To prepare dressing, combine all ingredients in a large bowl and whisk till thoroughly combined.
2. Makes about 3/4 c. dressing.
3. To prepare salad, wash beets well, being careful not to break open their skins.
4. Cut off the tops, leaving a stalk of about 1 1/2 inches.
5. Reserve green tops and set aside.
6. Place beets in a 3-qt sauce pan, cover with cool water and bring to a boil.
7. Reduce heat to medium, cover and cook till a knife can be easily inserted and removed, about 30 min.
8. Remove from heat and allow to cold in cooking water.
9. Slip off the beef skins, trim off the tops and cut the beets into bite-size pcs.
10. Toss beets and tomatoes with 1/4 c. of the dressing.
11. Set aside to marinate.
12. Wash greens.
13. Transfer greens with some water still clinging to the leaves, to a large pot over high heat.
14. Cook, stirring, till just wilted but still bright green, about 4 min.
15. Drain greens and squeeze out excess moisture.
16. Cold slightly and chop coarsely.
17. Transfer greens to a medium bowl.
18. Add in 1 Tbsp.
19. of the dressing and toss to coat.
20. Season greens with salt and pepper.
21. Arrange tomatoes and beets in the center of a platter and surround with greens.
22. Garnish with cilantro.
23. Pass remaining dressing separately.
24. Makes 8 3/ 4 c. servings

extravirgin extra virgin olive oil, red wine vinegar, sorghum syrup, mustard, grnd cumin, coriander, turmeric, cardamom, salt, tomatoes, cilantro

Taken from cookeatshare.com/recipes/beet-salad-83133 (may not work)