Beet and Purslane Salad with Citrus Dressing

Roasting the beets brings out their natural sweetness. I like to accentuate their color by adding purslane leaves and slivers of orange rind.

SERVINGS: 4–6

INGREDIENTS:

• 6 medium beets
• Olive oil for roasting beets
• ¼ cup red vinegar
• Juice and zest of ½ orange
• 1 garlic clove, mashed
• 1 tablespoon sugar
• Sea salt
• ¼ cup extra virgin olive oil
• 1 large handful of purslane leaves (watercress or arugula can be used as substitutes)
• Slivers of orange zest, to garnish

INSTRUCTIONS:

1. Preheat the oven to 400°F (200°C). Wash the beets, removing the stalks if necessary, and dry them well. Rub each beet all over with olive oil, then individually wrap them with foil.
2. Place the wrapped beets on a baking pan and roast them for approximately 1½ hours, or until they are tender.
3. Remove them from the oven and let them cool completely. Once cooled, peel the beets and slice them into wedges. It’s recommended to wear gloves to avoid staining your hands.
4. In a bowl, combine the red vinegar, orange juice and zest, mashed garlic, sugar, a pinch of sea salt, and extra virgin olive oil. Whisk the ingredients together well to create the dressing.
5. When you’re ready to serve, arrange the roasted beet wedges on individual small plates or a large platter. Scatter the purslane leaves over the beets.
6. Drizzle the prepared dressing all over the salad, ensuring it coats the beets and purslane evenly.
7. Garnish the salad with slivers of orange zest for added flavor and presentation.
8. Serve the beet salad immediately and enjoy its vibrant colors and delicious flavors.