Ensalada de Betabel Bendito
Blessed Beet Salad with Goat Cheese
Every year on Palm Sunday, the agricultural pueblo of San Antonino Castillo Velasco bursts with excitement. Starting before dawn, the villagers congregate in the cemetery, bringing the best of their harvest to donate to a large float of fruits and vegetables for Saint Antonino. The biggest fruits and vegetables are chosen and made into a big tower, with the saint on top that takes six strong men to carry it through the village. Twelve young men are chosen to represent the disciples and walk behind the saint. Everyone gathers for a big Mass and the blessing of the fruits, vegetables, and all donations given. After the Mass, the fruits and vegetables are auctioned off at one of the most animated auctions I've ever attended. I was lucky enough to get the beets off the float, hence the name- Blessed Beet Salad.
Makes 6 servings
Ingredients
For the greens:
1 pound beet greens, spinach leaves or a salad mix, rinsed well
2 cloves garlic, finely chopped
1 tablespoon fresh lime or lemon juice
2 tablespoons good olive oil
Pinch of sea salt, or to taste
¼ teaspoon ground black pepper
For the salad:
½ cup fruit or red wine vinegar
¼ cup olive oil
7 cloves garlic, finely chopped
1 teaspoon aniseed
¼ teaspoon ground black pepper
2 tablespoons lime juice
3 cups whole beets, cooked, peeled, and cut into ½-inch cubes
1 teaspoon sea salt, or to taste
For the assembly:
2 oranges, peeled and cut into wedges
1 tablespoon sliced green onion (white part only)
2 tablespoon finely chopped parsley leaves
3 oz. goat cheese, natural or flavored with herbs, rolled into balls
Method
For the greens:
If the greens are really big leaves, roughly tear them. Then place the greens in a medium mixing bowl.
In a small mixing bowl, mix the garlic, lime juice, oil, salt, and pepper. Set aside.
For the salad:
In a small mixing bowl, mix the vinegar, oil, garlic, aniseed, pepper and lime juice. Add the beets and sea salt and allow them to marinate. Adjust the sea salt to taste.
For the assembly:
At serving time, pour the garlic, lime juice dressing over the greens and toss well. Lay the greens on a platter. Spoon the beet cubes on top and top with orange wedges, green onion and parsley. Add the goat cheese for garnish. Add anise flowers, if available, to garnish.
