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.
Ingredients:
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
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 onions ( white part only)
1 tablespoon finely chopped fresh parsley leaves
Steps/Methods:
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.
