Fresh, whole beets with stems are used for this Mexican dish. The stems can be eaten with other lettuce salad.
Ensalada de Remolacha (Spanish)
serves 4
Marinate 1 hour
Marinate 1 hour
A. 3 medium organic beets
-------either method-----
# 1 roasted:
(a) Preheat the oven 350℉ (175℃).
(b) Trim the beet greens to within 1 inch (2,5 cm) of the beets.
(c) Wrap in aluminum foil and roast 45 minutes to an hour until beets are tender when tested with a knife.
#2 boiled:
(a) Cut beets into bite sizes.
(b) Steam for 30 minutes.
(c) Use paper towels to skin the beets.
B. Dressing:
1/4 cup (60 ml) diced white onions
1/4 cup (60 ml) organic chicken broth
2 Tbs. (30 ml) red wine vinegar
1 Tbs (15 ml) organic sugar
1/2 tsp. (2,5 ml) cumin
1/4 tsp. (1,25 ml) black pepper
1 Tbs. (15 ml) olive oil
(a) Whisk together
C. Pour the dressing over the beets. Cover with plastic wrap.
D. Marinate 1 hour at room temperature.
E. Serve as a salad with other Latin dishes.
