Wednesday, July 18, 2012

Purslane and Young Beets

3 medium young beets, baked in a clay pot or boiled,
and peeled
Large pinch of ground cloves
Coarse sea salt and cracked black pepper to taste
Strained juice of 1 large lemon
1/3 cup extra virgin olive oil, or to taste
3 cups purslane sprigs
2 scallions, white parts only, thinly sliced
Cut the beets into a julienne (large matchsticks). Place in a non-reactive bowl, sprinkle with the cloves, salt and pepper, and half the lemon juice and olive oil. Gently toss together, taking care not to break the beets. Cover and set aside for 1 hour or refrigerate for up to 4 hours. Thoroughly rinse the purslane and remove the small fleshy leaves in clusters. Combine the beets, purslane and remaining lemon juice and olive oil in a salad bowl. Add salt and pepper to taste, sprinkle with the scallions and serve immediately.
(serves 4)

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