Beet salad with moroccan spiced beet greens

Experience the tantalizing flavors of Morocco with this vibrant beet salad. The earthy beets are complemented perfectly by the exotic spices in the greens.

Ingredients:

• 1 bunch of golden beets greens attached
• 3 lemons
• 1 teaspoon cayenne pepper, plus more for sprinkling
• 4 cloves garlic peeled
• 3 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• freshly ground black pepper, to taste
• lemon slices for garnish
• very good extra-virgin olive oil

Instructions:

1. Separate the beet greens and put them to the side. Skin the beets and thinly slice them using a mandoline slicer. Place the beet slices in a bowl and squeeze the juice of 2 or 3 lemons over them. Ensure there is enough juice to coat the slices, but not too much. Sprinkle some cayenne pepper over the beets. Let the beets marinate at room temperature until ready to serve, but no more than 4 hours. Before plating, make sure to drain the beets well.
2. Trim the thick stems off the beet greens and wash the leaves thoroughly by fully submerging them in a colander placed in a bowl of cool water. Agitate the leaves and allow them to soak for a few minutes. Lift the colander, drain the water, refill the bowl, and repeat this process until no grit remains. Rolling the beet leaves lengthwise and slicing them into thin strips (chiffonades) is an efficient method. Place the greens in a large pot with a lid, add a bit of water, cover, and bring to a brief boil. Let it sit covered for 5 to 6 minutes. Drain the greens by pressing out excess liquid in the colander.
3. Cut 4 garlic cloves into slices and combine with 3 tablespoons of extra virgin olive oil in a large frying pan. Sauté over medium-high heat until the garlic turns golden brown. Remove the pan from heat and mix in 1 teaspoon each of paprika, ground cumin, oregano, kosher salt, and a few twists of black pepper. Add the cooked beet greens to the pan and stir well. If the mixture appears dry, add a bit more olive oil.
4. Pile the greens in the center of a serving plate and squeeze some fresh lemon juice over them. Surround the greens with the marinated raw beet slices. Sprinkle a bit of cayenne pepper on the beets if desired. Finish the dish with a generous drizzle of olive oil. Serve the dish at room temperature.

Summary:

• Calories: 551 kcal
• Fat: 48 g
• Protein: 7 g
• Carbs: 37 g
• Potassium: 1421 mg
• Magnesium: 122 mg