Beet Salad

• For the greens
• spinach leaves or swiss chard, rinsed well↗1 lb
• garlic, finely chopped↗2 cloves
• fresh lime juice or lemon juice↗1 tablespoon
• extra virgin olive oil↗2 tablespoons
• salt, to taste↗1 pinch
• For the salad
• olive oil↗1⁄4 cup
• garlic, finely chopped↗6 cloves
• anise seed1⁄2 teaspoon
• ground black pepper↗1⁄4 teaspoon
• lime juice↗2 tablespoons
• whole beets, cooked, peeled and cut into 1/2 inch cubes↗3 cups
• oranges, peeled and cut into wedges↗2
• sliced green onion (white part only)1 tablespoon
• tablespoon finely chopped fresh parsley leaves1

Step-by-step instructions

1. 1

   For the greens: If the greens are really big leaves, roughly cut or tear them.

2. 2

   Steam the greens for ten minutes over 2 cups water.

3. 3

   Drain for 20 minutes, then place the greens in a medium mixing bowl.

4. 4

   In a small mixing bowl, mix the garlic, lime juice, oil, salt and pepper.

5. 5

   Pour over the greens and toss well.

6. 6

   For the salad: In a small mixing bowl, mix the vinegar, oil, garlic, aniseed, pepper and limejuice.

7. 7

   Add the beets and allow to marinate.

8. 8

   At serving time, lay the greens on a platter.

9. 9

   Spoon the beet cubes on top and top with orange wedges, green onion and parsley.