The crisp, tart qualities of purslane pairs beautifully with beets. If you’d rather have your beets two ways, try Mama Kourtesi’s Beet and Greens Salad.
- 1 pound beets, greens removed
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon cumin seeds
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 1 cup summer purslane leaves
Preheat oven to 400 degrees F. Place beets in a small roasting pan, fill with 1/2–inch of water and cover tightly with foil. Depending on size, roast for 40–70 minutes; when you can slip a sharp-tipped knife through to the center of a beet easily, they’re done.
Toast fennel and cumin in a small saute pan over medium heat for a minute or so, shaking occasionally, until fragrant. Transfer seeds to a mortar and pestle and grind them into a powder. Mix with salt and pepper in a bowl and whisk in olive oil and vinegar.
When beets are done, let cool slightly and peel off skins. Cut into 1/2–inch cubes (or if small, wedges) and add to bowl along with purslane. Toss well to coat and serve. Can be served cool or room temperature.
Cook Time: 40-70 minutes