This is an easy salad. I generally use fresh beets, but I've used canned beets and it was still delicious. It should be assembled just before serving because the beets will stain everything; and for that reason, it's best to pack each of the ingredients in separate bowls. On the other hand, even stained pink, its cool, tangy sweetness is a perfect complement to the pork kebabs.
Makes 6 servings
4 large beets, trimmed, peeled and cut into rounds, or 1 (15-ounce) can
1/2 cup olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon ground allspice
Salt and pepper
1/2 cup chopped mint
1 small red onion, thinly sliced into rounds
6 cups arugula, watercress or spinach
1 cup feta cheese, crumbled
If using raw beets, trim greens from beets, but do not peel or cut into beet itself to minimize bleeding. Cover whole beets with water in a saucepan and bring to a boil. Reduce heat to a simmer and cook until tender, 30 to 40 minutes. Transfer beets to an ice bath to stop cooking. For canned beets, simply drain well.
In a small bowl whisk together olive oil, vinegar, garlic, allspice, salt and pepper to taste and 1/4 cup of the mint. Place onion in a bowl, coat with some of the vinaigrette and allow to sit for 15 minutes to soften the onion's bite.
Just before serving, toss all ingredients together in a bowl.
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